Monday, November 17, 2008

Yeeeee-haw!!!!



My inner Texan emerged this weekend. I was a grillin' machine. The weather was friggen awesome so we took advantage and spent the weekend outside playing and cooking.





Now, my Dad would probably have a heart attack if he knew I "smoked" a brisket on a gas grill *gasp!* But that's all I have so I made the most of it. I'll give you my instructions for doing a brisket on a gas grill, followed by my Dad's own humorous rendition of smoking a brisket authentically. BONUS: you'll be gifted with my Dad's recipe for BBQ sauce. The best sauce you'll ever taste. Waaay different and better than any of that store bought crap.





Gas grill smoked brisket


~A brisket (dur!) my Dad says to never attempt anything smaller than a 10lb-er. So in addition to cooking my brisket on a grill, I also used a 4 lb-er.


~1-3 Cups BBQ sauce (recipe to follow)


~Adolph's meat tenderizer (or similar brand using papain)


~lots of heavy duty foil


~aromatic wood chips (mesquite, hickory, pecan, you get the jist)







Pat your brisket dry. Trim off any weird hangy fat, but for the most part you want to leave it all on there. Hey, nobody said this was diet brisket! Turn brisket fat side up, score lines 1/2 " to 3/4" apart through the fat, down to the meat. Here's my own little tip ** score the lines against the grain, as this is how you'll want to cut it once cooked. Sometimes it's hard to tell which way the grain runs after all is said and done. Generously rub BBQ sauce all over that puppy, both sides. Place in large baking dish/roaster/disposable foil pan. Cover in plastic wrap and put in fridge to marinate overnight.




In the morning, wipe off the excess sauce and keep for later marinating. Sprinkle meat with tenderizer and poke the sun of a gun all over with a fork. Now we cook.




You need at least a dual burner gas grill for this. Light the left side ONLY. We want a medium lowish setting (180-225 degrees is optimum). You have a couple of options for the wood chips. Make a packet out of aluminum foil and puncture it with a fork, or pour some wood chips into disposable aluminum foil pan. Place your chips on the left side (over flames). Wait until they start to smoke. Place your brisket on the right side. Options: use heavy duty foil on grill or place your brisket in disposable aluminum foil pan.
**That's not my grill, my picture just didn't show exactly what I wanted it to**
Close the lid! No peeking! Find something to do for 2 hrs.
I worked on my chip shot for a while...(note to The Dude: you probably thought getting me interested in golf was "cool." Mistake. I am now bound and determined to whoop your booty all over the golf course, ~Hearts!!)
then, when the kids woke up from nap, I rolled on the floor and the 2 hrs passed quite quickly!
Open lid, slather that baby with some sauce. Close lid again. Check it about every 45mins, slathering it down each time. At around the three hour mark, you may need to change your wood chips.




For a small-ish sized brisket, you're looking at 6+ hrs of smoking. The time may go up to 20hrs for a biggin'. You want it to be fork tender.




Once removed from the grill, leave it be for about 45mins. Don't skip this step. The juices need to redistribute.




Serve with coleslaw, some mac-n-cheese, potato salad, beans white or corn bread slathered in some honey butter (add about 1 1/2 Tablespoons of honey to my butter recipe), and some tea. Mmmm, I'm drooling now.




You're in for a laugh now. My Dad's recipes are hilarious.




2 comments:

Jamie said...

Haha, funny about your dad and the brisket! We got a smoker and had several days over the summere where my husband had to basically stay outside with it all day to slow cook the meat and we did some brisket that was so awesome my kids even ate it.

I'm giving you and award...stop by to pick it up when you get a chance :-)

Karin Katherine said...

My husband loves him some brisket. I guess the first thing we have to do is breakdown and get a smoker. Not many people have a smoker in South Florida