Happy Monday foodies! It’s snowing here in Northern Virginia and I am stoked about it. It’s supposed to stop snowing soon, with little accumulation, however it is still nice to see all of the white stuff surrounding me. I always feel like I’m living in a snow globe when it snows.
I am sad to think that this may be the last of the white stuff I see until next year. What’s even more upsetting is that we have had little snow this season; maybe 2 inches total?
Nick stayed home this morning because I was having a hard time with things today. I could not get him to stay with me the entire day, because he cares too much about his work and his people there.
But it makes me sad.
We were able to take care of a little business before he left for work though – we went to our accountant’s office. I was able to meet him for the first time. Nick has been talking him up since their first meeting, so I was glad to see what was so great about this guy. I will refer to him as K, to keep his identity private. K reminds me of my accountant friends from W&J. He’s a young guy, at the beginning of his career and he seems like a pretty nice guy.
I invited him over for dinner.
Score. New friend!
K asked how the cooking was coming along and I told him that Nick and I smoked a Brisket yesterday. We had a great time smoking it yesterday. There is something great about the smoky flavor of a big chunk of beef running through your house on a Sunday afternoon. It was a good day.
So let’s get down to this Smoked Beef Brisket.
Serving Size: 3 ounces
Fat: 18 g
Carbohydrates: 7.2 g
Fiber: 0 g
Protein: 15.3 g
Recipe Adapted from John McLemore's Dadgum That's Good!
- 3 cups beef stock
- ¼ cup lime juice
- 2 tablespoons yellow mustard
- 1 tablespoon Asian chili paste
- 2 teaspoons seasoning salt
- 1 teaspoon cumin
- 1 teaspoon granulated onion
- 1 cup light brown sugar
- 3 tablespoons salt
- 3 tablespoons garlic salt
- 3 tablespoons granulated onion
- 3 tablespoons chili powder
- 3 tablespoons paprika
- 3 tablespoons black pepper
- 2 tablespoons cayenne pepper
- 1 (5 pound) brisket
- In a large saucepan, combine all marinade ingredients and bring to a boil
- Reduce heat and simmer for 10 minutes. Set aside to cool
- Marinate brisket for 4 to 6 hours in the refrigerator
- Remove brisket from marinade, dry with paper towels, and let it sit for ½ hour
- Reserve marinade for basting during smoking
- Trim excess brisket fat, leaving ½ inch layer
- Be careful not to cut into the meat
- In a medium sized bowl, combine all rub ingredients, and apply the rub to brisket just before playing in the smoker
- Load the wood try with one small handful of wood chips and preheat the smoker to 250 degrees F.
- Reduce heat to 225 degrees F, and then add the brisket
- Place the brisket in the smoker and cook at 225 degrees F for 4 hours, until a bark begins to form
- Apply marinade every hour to prevent the brisket from drying out
- Continue to smoke the brisket until the internal temperature reaches 165 degrees F
- After 4 hours, remove the brisket, wrap in aluminum foil and continue cooking an additional 3 to 4 hours until the internal temperature reaches 195 degrees F
- Remove from smoker and let stand for 15 minutes in foil before carving
This was so good! In fact, we have lots leftover and I’m putting it to good use this week. So be prepared for more great brisket recipes!
Until Next Time,