For this fourth of July, Todd and I decided to try a beef brisket! Here in south-central Alabama, smoking BBQ is more about pork and chicken than beef, but we decided it would be fun to expand our horizons.
With that in mind, we decided that an appropriate recipe might be needed for us (given we had never tried a beef brisket). As usual, Todd and I decided to go for the gusto, ie. we went for one of the more ambitious recipes that we could find.
The "Wood Chick" is a nationally known, competition grilling and smoking QUEEN. She regularly competes in BBQ competitions and does rather well. You can find here at this location ... http://woodchicksbbq.com/. We found the brisket recipe at this location ... http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/wood-chicks-bbq-smoked-beef-brisket-recipe/index.html. The bottom line, Wood Chick, is givings away one of her competition or restaurant recipes there for free.
Todd and I made the mop sauce and BBQ sauce on Wednesday night and started the brisket at 7:40 AM on Thursday. Here is a breakdown of the process.....
Below are the ingredients that we needed to purchase, this doesn't include the long list of ingredients that we already had in the house....
That BBQ sauce was simply awesome. In fact, I think that is the best sauce that we could have made. In the future, we will modify it a bit, since this one was completely sweet, no heat here.
Right before I put the beast one the grilll, we slathered it down with the mustard sauce to help tenderize the meat.
After 2 hours of smoking, this thing was moving along. The green egg really helped with keeping the temp just right, 225 degrees.
At 185 degrees, we took the brisket off the smoker!
Once it was done, we sliced across the grain and used the tip to create some "burnt ends". They are not well known in the south but they are fantastic.
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