Brisket Redux

If you have been following this blog you know all about the challenges I have had with Brisket. The last half dozen have been really good, however last week I changed my formula a bit and believe I have a recipe/formula that will not only please those who get to sample my Brisket, but also one I would not hesitate to use in a contest.

I started with a 15 pound brisket and trimmed the fat an injected and marinated  the night before smoking.

For my injection/marinade I used a simple formula

Beef Broth (canned)
A very strong beef broth I created with bouillon cubes making this mix twice the strength

Early the next morning I drained the brisket and put in a new pan. I next coated the brisket with squeeze butter and applied a heavy coat of my Squirrel Rub (more on this later, however it is simply my brisket rub.

Letting the Brisket sit I fired up my pit and let get to 350 before putting on the meat and adding smoke. I used only pecan wood for this cook.

I smoked for 3 hours

I then took the Brisket and wrapped the pan tightly with aluminum foil putting it back on the smoker for 2 hours, again at 350.

After 2 hours I had reached about 185 internal temp and off the pit came the Brisket. I then wrapped the entire pan in an old blanket and let rest for 2 hours at room temperature.

As you may image this really made the house smell great!

After two hours I separated the point and flank draining all the juices into my fat separator and wrapping the flank in foil to put it back on the pit at 350 (I did not all more heat so the heat kept dropping as the meat tenderized) for another two hours.

Meanwhile I cut the point into cubes and placed in a pan along with some sweet and spicy BBQ sauce and some of the juice I had just drained. I also added some of the Squirrel rub and stirred the pan. I then placed the pan back on pit (you can also use an oven if you are home) heating to 300 for another two hours.

That was it and you can tell by the pics it turned out great.

Brisket Point turning to Bunt Ends

Sliced Brisket Flat

 

 

Keep Smoking My Friends

Randy

Glazed Ham

I have been wanting to try smoking a glazed ham ever since I first read about it on one of the many social media sites I follow. As it worked out it was very easy task and the finished product was fantastic.

I started with a basic spiral bone in ham (not a green ham). I covered the ham with honey Dijon mustard. Next I added a light layer of my pork rub for a second flavor profile and then finally covered this with a third flavor profile of brown sugar then sprayed the entire ham with pineapple juice. I was looking for a good combination of sweet and heat and hoped to keep it moist with the spritzing of pineapple juice.

I heated my Pit to 225 and used apple wood for my smoke. I put the ham in a foil pan (as I do with anything I smoke) and let smoke for 2 hours.

I then removed the ham from the pit, spritzed again with pineapple juice and covered with foil.

I put the ham back on the pit for another hour at 225.

I took the ham off the pit and uncovered adding another layer of brown sugar and spritzing again with pineapple juice.

Back on the pit the ham went uncovered for another hour at 225.

and well perfection is all that comes to mind

The final product had an excellent smoke flavor along with a good combination of sweet and heat. The only think I may do different next time is to not use as much brown sugar on the last coating.

Side of the Week:

To go with my glazed ham I made an Oriental Ramen Broccoli Cole Slaw and here is the recipe.

2 (3 ounce) packages beef-flavor ramen noodles
 2 (8 1/2 ounce) packages broccoli coleslaw mix
 1 cup toasted slivered almonds
 1 cup sunflower seed
 1/2 bunch green onion, chopped
 1/2 cup sugar
 3/4 cup oil
 1/3 cup white vinegar

1. Before opening noodles, crush into 1 inch pieces. (This is an important step so crush well) Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

This makes enough for many, many people so if you  have four or less I recommend cutting this recipe in half.

enjoy

Keep Smoking My Friends
Randy