Thursday, July 17, 2008
Back to the Smoker
Most wives would find a husband's new romance to be somewhat threatening. I, on the other hand, heartily encourage these dalliances, since Dave's tend to take the form of comestibles, either liquid or grill-related.
As mentioned previously, this is the summer of the smoker and his latest experiments have been turning out magnificently. The most recent, a nearly-six-pound hunk of brisket, went in the smoker for about six hours and came out with the requisite smoke ring (that pink edge in the photo) and a melt-in-your-mouth texture that rivaled the pernil he smoked earlier for its meaty deliciousness.
5-6 pound beef brisket
1 Tbsp. cumin
1/4 c. Kosher salt
5 or six garlic cloves, crushed
3 Tbsp. paprika
1/4 c. brown sugar
3 Tbsp. ground black pepper
2 dried red peppers, finely chopped
Mix non-meat ingredients together and pat it firmly onto the brisket. Save a little bit of the rub for the barbecue sausce. Put the brisket into a container, cover it and put it into the refrigerator for a couple of hours. Remove it from the refrigerator a half-hour or so before the smoker is ready.
When coals are ready and in the smoker, add four or five bigger chunks of hickory or other wood that has been soaking in water for at least an hour. After about an hour of smoking, add four or five more chunks.
The barbecue sauce is basically the same as the one for the baby back ribs, with the addition of two tablespoons of the rub.