|12-24-2011, 07:37 PM||#1 (permalink)|
aka Gimpy the 8th dwarf
SFHW = Win
Tournaments Won: 1
Join Date: Apr 2011
Location: Near Dallas, TX
Training Exp: 1-2
Training Type: Powerlifting
Fav Exercise: Squats & Deadlifts
Fav Supp: XTend
What's cookin today & tomorrow
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
Follow my log here: My Road to a Lean(er) Mean(er) Aurik
Valentin Konstantin Platz
1 members found this post helpful.
|12-24-2011, 07:40 PM||#2 (permalink)|
is not afraid to get big.
The Beardo Weirdo
Join Date: Jan 2011
Location: Shenandoah Valley
Training Exp: 7
Training Type: Powerbuilding
Fav Exercise: Squat
Give me directions Aurik, that sounds great (and I'm coming over)!
"There's nothing wrong with being a large mammal." - Val Kilmer as Jim Morrison - The Doors (1991)
Sergey Krastio Trelawny
|12-24-2011, 09:23 PM||#3 (permalink)|
is after a 2000 raw total.
Bearded Beast of Duloc
Cinnamon rolls. We will be there at dawn...
|cookin, today, tomorrow|
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