Text 18855, 105 rader
Skriven 2011-12-10 04:38:00 av DAVE DRUM (1:123/140)
Ärende: BH+G 210
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BH&G Beef Brisket
 Categories: Beef, Rubs, Smoker, Bbq
      Yield: 12 servings
 
      8    Hard wood chunks
    1/2 c  Davis Dry Rub
      5 lb Fresh beef brisket
           Your favourite BBQ sauce

MMMMM-----------------------DAVIS DRY RUB----------------------------
    1/2 c  Paprika
    1/3 c  Black pepper
    1/4 c  Salt
    1/4 c  Chilli spice
    1/4 c  Ground cumin
    1/4 c  Packed brown sugar
      3 tb Granulated sugar
      2 tb Cayenne pepper
 
  Transfer to a small airtight container or bag. Store at room
  temperature up to 6 months.
  
  SMOKER INSTRUCTIONS: At least 1 hour before grilling, soak
  wood chunks in enough water to cover. Drain before using.
  
  Sprinkle Davis Dry Rub evenly over brisket; rub in with your
  fingers. Cut a sheet of foil slightly larger than the
  brisket. Poke several holes in the foil. Place brisket on
  foil.
  
  In a smoker, arrange preheated coals, about half the drained
  wood chunks, and a water pan according to the manufacturer's
  directions. Pour hot water into pan. Place brisket and foil
  on the grill rack over water pan. Cover; smoke for 5 to 6
  hours or until brisket is tender. Test tenderness by
  inserting fork into center of brisket and twisting. When
  fork twists easily, brisket is ready. Add additional coals,
  wood chunks, and water as needed. (Do not add wood after the
  first 2 hours of smoking. Too much smoke makes meat bitter.)
  
  Remove brisket from smoker. Cover and let stand 15 minutes.
  Meanwhile, heat Brisket Barbecue Sauce in a saucepan over
  low heat. To serve brisket, trim away crusty outer layer;
  serve separately. Thinly slice brisket across the grain.
  
  Serve with Brisket Barbecue Sauce on the side.
  
  Makes 12 (4-1/4-ounce) servings.
  
  CHARCOAL GRILL INSTRUCTIONS: At least 1 hour before
  grilling, soak 6 to 8 wood chunks in enough water to cover.
  Prepare grill for indirect grilling; arrange lit coals
  around a drip pan. Fill drip pan with hot water. Add half
  the wood chunks to coals. Place brisket and foil on grill
  rack over the drip pan. Cover and grill for 2-1/2 hours.
  Turn brisket and continue grilling for 1-1/2 to 2 hours or
  until brisket is tender. Add additional coals and wood as
  needed to maintain temperature and smoke. (Do not add
  additional wood after the first 2 hours of grilling. Too
  much smoke gives food a bitter flavor.) Test by inserting
  fork into center of brisket and twisting. When fork twists
  easily, brisket is ready. Serve as directed above.
  
  GAS GRILL INSTRUCTIONS: Be sure to begin with a full tank of
  propane. Adjust heat for indirect cooking over medium-low
  heat. Add soaked wood chunks according to manufacturer's
  directions. Or wrap in foil and add to grill.* Place a small
  can or pan of hot water on the side of the grill rack over a
  lit burner. Place brisket, fat side up, on a rack in a
  roasting pan; set pan on grill rack over the unlit burner.
  Cover and grill for 2-1/2 hours or until brisket is very
  dark brown. Wrap brisket in foil, return to grill directly
  on grill rack. Cook 1-1/2 to 2 hours more or until tender.
  Serve as directed above.
  
  * Test Kitchen Tip: To make a foil packet for smoking on a
  gas grill, place half the soaked wood chunks in the center
  of a 12" X 18" sheet of heavy foil. Bring up two opposite
  edges of foil and make a pouch with a opening in the top of
  packet for smoke to escape. Repeat with remaining wood and a
  second sheet of foil. Place packets directly over heat on
  lava rocks, ceramic briquettes, or grates above the burner.
  
  Test Kitchen Tip: To reheat on a charcoal grill, arrange
  medium-hot coals around the edge of the grill. Test for
  medium heat in the center of the grill. Place chilled
  brisket packets in the center of the grill rack, not over
  the heat. Cover and grill for 30 minutes or until heated
  through. For a gas grill, preheat grill. Reduce heat to
  medium. Adjust for indirect cooking. Grill as above. Packets
  also can be reheated in a 350øF oven for about 30 minutes.
  
  Better Homes & Gardens | April 2010
  
  MM Format by Dave Drum - 05 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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