I think they come from different ends of the cow!
Posted on 12/14/2011 1:58:04 PM PST by DemforBush
Brisket, a staple of the Hanukkah meal, too often ends up tough, tasteless and gray.
But turning this culinary catastrophe into a winner is quite simple.
When guests at my restaurant try my version of brisket, they are amazed that it is the same cut of meat that they grew up "not eating!" To make this recipe, it helps to have a smoker, but it isn't necessary. All you need is patience (it takes a long time to cook) and to buy the right cut of meat...
(Excerpt) Read more at dailynews.com ...
“Brisket, a staple of the Hanukkah meal, too often ends up tough, tasteless and gray.”
Sounds like some observant Jews need to make a lunch stop in down in Texas. Hannukkah will never be the same when they take some Texas brisket recipes home. The days of tasteless and gray will be long gone.
I think they come from different ends of the cow!
Well then your offically invited to my place for new years!
Just bring your appetite!
st patti’s day bump
ping
I think his recipe calls for it to be cooked to fast. I cook mine between 200-225 for many hours. Sometimes 12-14 hours. I smoke mine. And they are fantastic that way.
from my trip to Louie Mueller Barbecue in Taylor Texas
Possibly the best I have ever had, and I live in Central Texas
I made this recipe with cross cut shank last week. Best $2.99lb beef I’ve ever eaten....
http://www.bbcgoodfood.com/recipes/1660659/rich-braised-beef-with-melting-onions
Looks delicious: Thanks! I printed the recipe and will definitely check it out!
Since you made this, can you tell me what "caster" sugar is? Will regular sugar do?
Nope. But I think it is too low. It would cook just aw well and be just as tender at 5 hours at 275 degrees.
All this food and I can only have clear liquids until tomorrow.
I don’t know about brisket but the dry rub made by these guys is really good. The ones I have tried.
At least I think this is the right company....
http://www.artizone.com/Dallas/Big%20Al’s%20Texas%20Rubs/Store/1459?gad=Big_Al’s_1
Sounds good to me, FRiend! :-)
Makes me want to get a smoker and figure out how to use it.
Best is over in Tioga at Clark’s Outpost.
In dry Grayson County.
Looks right to me, thanks for the link FRiend!
I need to quit screwing around and get a smoker LOL.
Hello Kittenclaws . . . Caster Sugar is very similar to superfine . . . enjoy your brisket.
trim the large parts of fat away put your rub on and put it on your smoker ( I use a water smoker at 250*) then start drinking the beer while watching the fire, when the six pack is done take the meat out and eat
The next time I head down to Denton to visit my cousin I might have to make a little detour. They do mail order btw.
www.clarksoutpost.com
Nice bark.
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