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Topics - loopy

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All Things Food / Apple Pie Brisket
« on: November 12, 2009, 07:12:47 PM »
Yes, this was once posted by me somewhere else, but I'm bring it here to keep it alive and share.

We ate on Sunday, but the brisket was started back on Thursday night with a wet rub. 
After rubbing it, it was wrapped in saran wrap and put in the fridge for two days.
rub recipe
2 Tbsp cinnamon
1 Tbsp nutmeg
2 tsp allspice
1 tsp ginger
1/2 tsp cloves
about 1 cup apple sauce -- 2 of the 4 oz snack pack sized
1 cup brown sugar
1 tsp black pepper
1 shot glass crown royal
1 shot glass olive oil

All of this went on an 11 pound brisket. I kept some back for the sauce, about a 1/2 cup or so in a baggy.

Cooked it over hickory and pear, 9 hours on the smoke, then wrapped in foil to steam the rest of the way. brisket went on at 10:15pm last night fat cap side down. at 12:30 I flipped it to fat side up and let it cook all night. Woke up at 7:15 and the pit temp had come down to 190. meat internal was between 150-165. pit ran at 230 for as much of it as I saw. brisket wrapped at 7:15 (9 hours smoke).  Finished product was around 11am.

When I wrapped the brisket I then started the beans, big can of bushes bbq beans, 1 hoegarden belgium beer, 1 cut up garlic clove, 5 handfuls of the leftover pork shoulder/pulled pork from last weekends barbq. Put it on the smoker in a tin where it sat for 5 hours in the smoke.

Also did the bbq sauce. took 2 12 oz frozen apple juice concentrate tubes, the leftover spices from the rub, 1 more jigger of crown royal and brought it up to a simmer. When it boiled up I added a bottle of generic honey barbq sauce. (I think it was the Budweiser brand that was on sale).

When the brisket hit 180 degrees internal temperature I opened the foil and glazed the top with that sauce. Then took it out and let it rest for about an hour.  still wrapped but in the oven.

I have since made it again, and it was even better the second time.  My only change was to add 4Tbsp of paprika to the wetrub. 

All Things Food / brats
« on: November 11, 2009, 09:16:52 PM »
I do this bratwurst recipe about half a dozen times a year, never had a single complaint.

buy a pack or two of brats, I like the johnsonville beer brats as the general standard but especially like the HEB deli brats that are chicken poblano.  gather up 1 large yellow onion, a jalapeno, 1 bottle of beer (I like shiner or nukey brown, my dad uses budwesier), 1 stick of butter - real butter.  1 aluminum disposable tin, in the little rectangle shape. 

get the grill up to about 400 or so and put the tin over the fire.  drop in the stick of butter, the sliced onions, the jalapeno, and any salt/spices of the day and get the onions cooking. 

place the brats on the grill and let them cook, about 4-5 minutes each on all 4 sides, turning to maintain even cooking.  By then the butter should be boiling along and the onions translucent.  pour your beer into the tin, then drink one yourself for good measure.  take the brats off the hot part of the grill and set them back in an indirect heat area.  They should be golden brownish - its ok if they blacken up a bit in some spots, they come out fine either way. 

When the beer has heated up and the brats are fully cooked (maybe another 7-8 minutes from pouring the beer in), take the brats and put them in the bath.  let them simmer along for any amount of time from 5 minutes to 30 minutes. 

serve brats with sauteed onions on top with mustard on the side.  I like to layout 4 or 5 different mustards and try them all.  goes well with dark malty beer (shiner, flensburger, newcastle, etc), but I could see a Seierra Nevada as well easily. 

great football food. 

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