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Catch ‘em & Cook ‘em: Smoked Beef Brisket

July 27, 2016
By Capt. Dick May , Pine Island Eagle

Ingredients:

One 7 to 10 lb brisket

Hickory chunks

Marinade:

1 bottle Allegro hickory smoked marinade (12/7 oz.)

2 Tbsp Worcestershire sauce

1/4 C barbecue sauce

2 Tbsp liquid smoke

1 tsp garlic powder

1 tsp ground black pepper

How to:

1. Remove most of the fat (not all of it) from brisket and cut into 3 or 4 pieces

2. Place brisket pieces in a sealable plastic bag and pour 3/4 of the marinade over it. (Reserve balance of marinade)

3. Seal the bag and marinate brisket for 24 hours, turning every 6 hours or so.

4. Remove brisket and place on an aluminum foil sheet and place in smoker over a water pan.

5. Place hickory chunks that have been soaked in water, over the fire.

6. Smoke for 3 hours or until internal meat temperature reaches 155 degrees.

7. Remove from smoker

8. Bring reserve marinade to a biol.

9. Place brisket in over-proof pan and pour hot marinade in roasting pan and place in 150 175 degree oven for 6 to 7 hours until very tender.

10. Slice and serve warm

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.

 
 

 

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