Saturday, March 20, 2010

Brisket Baby... Brisket.

Well, the smoker hasn't been out in a while, so to welcome spring Matt and I decided to do up a beef brisket.  After spending a little bit of time on this here webber-net thingie we found this rub.  It was by far the most intriguing rub recipe we found, so it was kind of a no brainer.

We procured a brisket near the 10 lb mark

Then we mixed up our rub. If you didn't click on the link above, here's the recipe.

1/2 cup ground coffee or chicory (we used finely ground coffee)
1/2 cup course salt
1/2 cup packed dark brown sugar
1/4 cup hot paprika
2 tablespoons ground cardamon
2 tablespoons ground ginger (we grated ours fresh)
1/3 cup chopped fresh garlic (we pressed ours)
1/2 cup vegetable oil

Rubbing the Brisket.
When this was done, it was wrapped in plastic and thrown in the fridge overnight.

The next morning you've got to start pretty early. At least if you're going to eat at a regular dinner time. We fired up the side firebox about nine... I think.

This shot was taken about 3.30 in the afternoon.  At this point the brisket had been smoking for several hours. Notice the baste (beer, oil, cider vinegar).  Oh, and Raymond in the background trimming bushes.

Working in the yard is genius when you're smoking something...
One, because you can keep your eye on the grill and easily add coals/wood every hour and baste.
And two, because you're going to draw a crowd... you might as well press them into service.
Don't worry, if you're around, we'll feed you too.

When the brisket started to reach the end, Matt whipped up some of Emeril's Mustard Greens.  The basic recipe goes something like this...

3/4 pound sliced bacon
3 cups sliced onions
8 cloves garlic, mashed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer
1/4 cup distilled white vinegar
2 tablespoons molasses or cane syrup
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed.

In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

Eventually, you'll end up with a pot full of something like this.
But they are soooo good.

Throw in some storebought cheesy jalapeno bread that's been heated so the cheese is melted.
Then you've got dinner.

1 comment:

  1. I must say this Brisket was exceptional and the greens as well. What a way to usher in spring.