BBS:      TELESC.NET.BR
Assunto:  5/28 Brisket Day 3
De:       Ben Collver
Data:     Thu, 28 May 2026 10:22:20 -0400
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---------- Recipe via Meal-Master (tm) v8.02

      Title: Dallas Dandy Brisket
 Categories: Beef, Meats
      Yield: 6 Servings

      4 lb Brisket section (sometimes
           - called the Flat Cut);
           - fully trimmed

------------------------------DALLAS DANDY RUB------------------------------
      2 tb Hickory-flavored salt
      2 tb Brown sugar
      2 tb Paprika
      2 tb Chili powder
      2 tb Black pepper; ground

---------------------------DALLAS DANDY MARINADE---------------------------
      2 tb Dallas Dandy Rub (see above)
     12 oz Beer
      1 md Onion; chopped
    1/2 c  Cider or white vinegar
    1/4 c  Oil (corn or canola)
      2    Canned chipotle chiles;
           - plus:
      2 tb Adobo sauce
      2 tb Liquid smoke
           Sauce:
           Barbecue sauce; your favorite

  The night before you plan to barbecue, stir together the dry rub
  ingredients in a small bowl. Combine 2 tb rub with the other
  marinade ingredients in a blender and puree. Place the brisket in a
  plastic bag and pour the marinade over it. Refrigerate the brisket
  overnight.

  Before you begin to barbecue, take the brisket from the
  refrigerator. Drain and discard the marinade. Pat the brisket down
  with all but 2 tb of the remaining rub, coating the slab well. Let
  the brisket sit at room temperature for about 45 minutes.

  Prepare the smoker for barbecuing, bringing the temperature up to
  200 to 220?F.

  Transfer the brisket to the smoker and cook for 3 hours. Place the
  meat on a sheet of heavy-duty foil, sprinkle it with the rest of
  the rub, and close the foil tightly. Cook for an additional 1-1/2
  to 2 hours, until well-done and tender.

  Let the brisket sit at room temperature for 15 minutes. Trim any
  excess fat and slice the brisket thinly against the grain, changing
  direction as the grain changes... Serve with your favorite barbecue
  sauce.

  Recipe by Cheryl Alters Jamison and Bill Jamison Harvard

  Recipe FROM: Smoke and Spice, 1994

  Typed by: Jeff Pruett

  Posted by: William Craft , Jun 22, 1995

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