musings, mutterings, and creative muddle. . .

Tuesday, June 22, 2010

Tasty Tuesday - Brisket, oh Beautiful Brisket!

You are going to LOVE-LOVE this!!

Hubster makes a brisket that's simply dreamy-delicious!  I'm not really much of a beef lover (please don't hold that against me) - but he most converts me *every* time when he makes his brisket. . . or prime rib. . . or steak. . . or. . . Okay, I can see you're getting the idea.

Looks pretty delectable, doesn't it?  Oh - and it was!  It was quite tasty!

Beautiful Brisket

10-12 lb brisket
1 cup brown sugar
1/4 cup chili powder
2 tsp paprika
1 Tbsp toasted onion granules
2 tsp roasted garlic granules

Prepare a 10 - 12 lb brisket by cutting in half to better fit in smoker and for more smoke-flavor penetration. . .

and trimming excess fat (a little is a good thing - large wedges and chunks need to be trimmed).

Let rest a few minutes. . .  
Meanwhile mix the spices for the rub. 
Massage with spice mixture.  Be sure to cover all meat surfaces with the spices. 
Place spice-covered brisket into pre-heated and smoking 210 degree, smoker, using wood chips of your choice.  Let meat smoke, undisturbed, for 6 hours.  Remove from smoker, cover with foil, and place in preheated 250 degree oven for 2-1/2 hours. 
Remove from oven and let rest, uncovered, for up to one hour at room temperature before. . .
slicing against the grain to serve.  The three of us, Hubster, J-son, and me, pretty much finished one of those halves off at supper.  So amazingly good!
The rest of the meal was rounded out with steamed broccoli and a combination of sweet potato-red potato- pearl onion-green olive-pepper infused olive oil-parsley, sea salt, and pepper sprinkled veggies that were cooked on the grill. 
Dessert?  After all of that you think we had room for dessert?  You bet we *MADE* room!!!  Fresh strawberries, home whipped cream, and our favorite homemade 'hot-milk' cake.
Have a Tasty kind of day ~
Robin Z

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