Old Weber grill great for brisket
As I write this, I’m contemplating the effects of an unplanned shower of Miracle Grow in the face and all over the hair.
Those screw-on bottles of liquid for a sprayer tricked me into holding said sprayer in the wrong direction.
So what does this mean for me? Growing tomatoes can be dangerous.
Two weeks ago I promised to share by husband Fred’s fabulous brisket recipe.
Considering all the questions he received after the last column, I’d better get this in before you “guys” start showing up at the door.
Fred had a sudden urge to grill and smoke a brisket.
He studied, thought about it and then off he went in search of a small piece of brisket.
He finally found a 4-pound hunk. But after his success, I saw a whole brisket in a bag showing up in our kitchen.
Fred used a charcoal/smoke method in our old Weber Kettle Grill instead of the smoker or gas grill.
The good news: The brisket tastes like he used the smoker, but the process was easier and didn’t make the neighbors think the house is on fire.
Fred and Dixie’s Favorite Rib Rub and (now) Brisket Rub
The original recipe for the rub can be found at http://www.theotherwhitemeat.com, (Memphis Rub). We adjusted and added ingredients for our taste.
1 1/2 tablespoons paprika
1/2 teaspoon celery salt
3/4 teaspoon coarse black pepper
1 1/2 tablespoons onion powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper or to taste
2 teaspoons brown sugar
4 pounds baby back ribs or ribs of your choice
We mix many batches and keep it in the freezer.
Rub mixture all over ribs, cover and refrigerate for 24 hours. Cook over ash grey coals that surround a foil pan of water with soaked wood chips.
Place ribs on center of grill over the water. Cover, cook low and slow.
Serve with barbecue sauce on the side.
Reserve 2 teaspoons rub mixture. Rub brisket with rub, cover and refrigerate 24 hours.
Use same cooking method as for the ribs.
Place brisket on foil with fat side up, don’t trim fat before cooking. Cover and cook low and slow.
Fred mops the meat after the first hour and then every hour or so.
I couldn’t get in touch with Bill and Cheryl Jamison, authors of Fred’s all time favorite “Smoke and Spice Cookbook,” for permission to use their beer mop, but Fred’s own concoction sure worked.
There are hundreds of mop recipes and some cooks just use water. We can’t imagine that. Our son-in-law used Gatorade and spices at Lake Powell because that’s all they had. It was great.
1 cans beer
1/2 cup apple juice
2 teaspoons Worcestershire sauce
2 teaspoons of above rub mix
Couple drops of hot sauce
1 1/2 tablespoons dehydrated onion flakes
1 teaspoon garlic powder
1/3 cup oil (we use extra light olive oil)
Mix and heat to a simmer and then MOP (finally, Fred has a mop in hand) after first hour on the grill and every hour after that.
After three hours, Fred wrapped the brisket in foil and we baked it in the toaster oven at 325 degrees for another 1 1/2–2 hours, resulting in some very delicious, moist meat.
Remove fat before serving (you knew that).
Serve with a horseradish cream sauce made with creamy horseradish mixed with sour cream and a pinch of sugar. Local sweet corn and grilled zucchini, peppers and onions make for a perfect meal.
Next Day Brisket Sandwiches
Spread your favorite artisan bread (Asiago, whole grain, rosemary or whatever) with that horseradish sauce or a mixture Dijon or coarse ground mustard with the sour cream.
Tuck in thinly sliced sweet onions, salad greens and fresh tomatoes.
Add cold mugs of iced tea and chilled slices of local melon or sliced peaches and raspberries for a summertime meal that can’t be beat.