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Old 12-24-2011, 07:37 PM   #1
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Default What's cookin today & tomorrow

Hey everyone... just wanted to share with you some of the good eatin' that's been going on in the Aurik household this week. Over the past few days, Mrs A's parents & 3 of her siblings have meandered in from Pennsylvania, and we've been treating them to some of the best cooking we have to offer.

Today we had a uniquely Texan Beef Brisket, smoked:

Heat the smoker to 225-250 degrees. You'll need a beef brisket, untrimmed, and plan on twice the size that you'll actually be eating (about 50% of the original meat will render off during cooking). Take the brisket and flip it fat side up. Trim to about 1/4" of fat (don't trim off all the fat or you'll have a very DRY piece of meat afterwards). Flip the meat over to fat side down and coat with a relatively thick layer of mustard. Take a jaccard (needle tenderizer) and run it over the meat along the grain. Sprinkle a moderate layer of your favorite BBQ rub on the meat (we used 3 Little Pigs KC Championship Rub). Run the jaccard along the meat again and sprinkle another layer of rub on. Run the jaccard a third time over the meat, and then sprinkle a final layer of rub on. The jaccard helps break up some of the connective tissue in the meat and helps get the seasong into the meat. Put the brisket in the smoker and add your flavoring wood -- I used wild cherry for this one. Maintain your temperature at 225-250 degrees and periodically check the temperature at the thickest part with a meat thermometer. When the temp reads 160, pull the brisket from the heat and wrap thoroughly in restaurant-grade saran wrap (you can get it at Costco). Take a flavor injector and inject 3 full syringes of beef broth under the saran wrap (but not in the meat). Seal the holes with more saran wrap and put the meat back on the heat. By about 45 minutes the meat should have absorbed all of that beef broth and should be ~190 degrees. Pull from the heat, allow to rest for 5-10 minutes, and remove the saran wrap. Cut against the grain and enjoy.

Tomorrow will be cinnamon rolls:
"Generally people can't squat because they're lacking in the 'lower ab' area. As in they need to grow a set." - LtL
"No one ever got big or strong by lifting lightweights" - Carl1174
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