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A Recipe for
Dwight's Brisket
Food Tip |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Food Tip |
This Recipe for Dwight's Brisket is one of thousands in the Recipes-to-go Barbecue Cookbook.
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| Barbara Grizzuti Harrison |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
This is a recipe for Dwight's Brisket from the recipe cookbook of Recipes-to-go (Barbecue)
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| Sally Edwards |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Food Tip |
The way you cut your meat reflects the way you live. |
| Confucius |
Food Tip |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
Everyone has their own way of doing things, this the way I do it.
First of all you must know up front I am a LazyQ kind of guy, who
wants consistency without a lot of effort. Brisket is my favorite of
all Q. I usually buy a 10# brisket packer or untrimmed [lot of fat],
the trimmed do not have the flavor as the fat boys. Unwrap the
brisket, wash it and while it is still wet apply a rub : 2 oz. of
each of the following ingredients : salt,black pepper paprika, garlic
powder, accent , chili powder. Add 1/2 oz. red pepper. Mix these up
and you will have a powder rub. If you are a spicy kind of guy apply
the rub thick. If you a bland mellow guy like me, then apply
lightly. After the rub is on, it will stick like glue due to the meat
being wet, put brown sugar on as thick as possible. Place the brisket
on the smoker, fat side up, hold about 200 or so degrees. Smoking
time depends on the unit you have the wood you are using and so on,
but a good rule of thumb is 6 hours. Once the meat is a dark color,
cut into it to see if it has a ring like the brisket you buy in a
restraunt, about 1/4" thick. At this point you have all the smoke you
need but the brisket is far from done. Take it off the smoker, put it
in the fridge, freezer, or go on to the next step. About 6 to 8 hours
prior to serving place the brisket in a deep pan, add about 1/3 cup
of water, seal the pan with a lid or tinfoil, place in the oven on
the top rack, set the temperature at 190 - 210. Within about 5 or 6
hours the house will be consumed by this mouth watering aroma,
driving the inhabitants into a frenzy. The weaker ones will go mad,
so make sure your family is mentally stable with some degree of will
power to wait on a good thing. If the meat is not tender to the point
of almost cutting it with a fork, it did not cook long enough. Prior
to serving trim off the fat, and you are now the genius that everyone
will give advice on how to start a BBQ restraunt. Oh, by the way,
expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked.
Recipe By : Dwight
Serves: 1
Dwight's Brisket Recipe brought to you by Recipes To-Go