Brisket Tutorial

Well, this past Sunday I did a brisket practice so that we can improve our scores in this category.  Our brisket kept us out of the top 25.  So, here is what we did:

Injected brisket with T-Bone Bobs Steak Marinade.  Recipe available off of the Triple D website:

Light coating of All Purpose Rub.  Works on just about anything:

Ingredients:

1 cup Sugar
½ cup Paprika
5 Tbsp Kosher Salt
3 Tbsp Granulated Garlic
3 Tbsp Chili Powder
3 Tbsp Celery Seed, Ground
3 Tbsp Onion Powder
2 Tbsp Sugar
2 Tbsp Black Pepper
1 Tbsp Lemon Pepper
1 Tsp Dry Mustard
½ Tsp Paprika
½ Tsp Ground Thyme
½ Tsp Cayenne
¼ Tsp Tumeric
¼ Tsp Onion Powder
¼ Tsp Garlic Powder
¼ Tsp Cornstarch

Metrics:

Difficulty: Easy
Yield: ½ Quart
Cuisine: American
Prep Time: 10 Minutes
Keywords: Rubs
Attribution: cjm22380 (Stumps Forum)

Wrapped in Saran Wrap, put in frig for overnight happy time...

Next morning.  As you see, the rub forms a nice paste all around...

Sunrise on the hill...

Brought the smoker up to 250 and threw some pecan chunks in the ash pan and placed on the middle rack...

Cooked until the Thermapen went into the brisket like butter, about 210 internal for this brisket.  As you can see, nice dark bark on the outside...

Wrapped in foil and a towel and placed in a cooler and let rest for 3 hours.  Pulled out and sliced against the grain...

Nice and pull apart tender with a smoke ring as well.  

Enjoy the pics,

Bill

Cooking for Novices

If you have noticed, I have placed a series of links on the right that are targeted for those who might be challenged in the kitchen.

They are quick, simple recipes for those who might want something quick and easy for dinner, or want to impress a date, or just simply don't want to eat another microwave meal.

If there is something you would like to see over here, just let me know and I'll see what I can do.

Enjoy,

Bill

Smoked Scotch Eggs

Ever had a Scotch Egg in a bar?  Basically, it is a hard boiled egg, wrapped in sausage, rolled in bread crumbs, and deep fried until done.  Slice in half and serve with hot sauce and you have a great snack with a cold beer.

Well, I decided to try at home on the Stumps Baby.

So, I flattened a hunk of bulk breakfast sausage and wrapped the egg inside:

I got my Stumps Backyarder screaming hot and placed the eggs on the grill.  I rolled them around for about 5 minutes until they got nice and brown all over.  At the same time, I brought the Baby up to 375 with hickory chunks in the ash pan.

I placed the eggs on the bottom rack and cooked for 30 minutes, turning once 15 minutes into the cook.

Final product?

I doused with some Texas Pete and it was soooo good.  Sausage was moist and juicy and crusty on the outside.  

Now, if I can just figure out how to get a runny yellow inside.  Anyone have an idea for this I would appreciate the input.

Enjoy,

Bill

Pizza with Fresh Mozzarella and Tomatoes

What do you need?

1 pre-made pizza crust.  I use Boboli Thin Crust
1 small container of mozzarella salad

• This is the stuff you see on your olive bar at the grocery store.  It has basil, olive oil, and enough garlic to knock a buzzard off a manure wagon.  

Minced garlic (I use the stuff in a jar packed in water)
Olive Oil
Dried Oregano and Basil

Pre-heat oven to 400.
Lightly brush bottom of crust with olive oil and place on pizza pan.
Cut mozzarella balls and cherry tomatoes in half.
Brush top of crust with olive oil.
Spread 1 tbsp of minced garlic on top of crust evenly.
Top with tomato/cheese mix.
Sprinkle with oregano and basil to taste.
20 minutes at 400 in the oven, till cheese is melted and bubbly.
Top with fresh grated parmesan and red pepper flakes.

Quick, easy, tastes great.  You just might impress your date...

Enjoy,

Bill

Pizza with Fresh Mozzarella and Tomatoes