Re: [DMCForum] [OT] Beefy Brisket

[Jim Strickland <ihaveanaccount@xxxxxxxx>]

10 pound of beef to feed 10 people?  Damn, isn't that a lot unless you're
on the atkins diet?



On Fri, 9 Jan 2004 08:41:59 -0500 "Dave Stragand"
<dave.stragand@xxxxxxxxxxxxxxx> writes:
> If you do it right, they spend money on you. =)
>  
> Off the shelf, try McCormick Montreal Steak Seasoning.  Of course, 
> you're
> from N'orleans and I'm from Pittsburgh.  You tell me where people 
> would
> choose for culinary delights.
>  
> Dr. Pepper Beef Brisket  
>  
> Yield: serves 10-12 
>  
> Ingredients
> 2  cans Dr. Pepper  
> 2  beef boullion cubes, dissolved in 4 ounces water  
> 4  cloves garlic -- minced  
> 1  tablespoon Worcestershire sauce  
> 2  tablespoons lime or lemon juice  
> 12 ounces barbeque sauce, your favorite McCormick Montreal steak 
> seasoning
> freshly ground black pepper  
> 10-12 pound beef brisket (or tenderloin)
>  
> Instructions 
>  
> 1.  Combine all the ingredients in a plastic bag. Marinate the 
> brisket for 2
> days. Early in the morning of the day you are going to cook it, 
> remove the
> brisket from the marinade and let it sit at room temperature while 
> you get
> the fire ready. Pour the marinade into a small saucepan and boil for 
> at
> least 10 minutes, cool, and put in a sealable bottle. (Ya' gotta 
> boil the
> remaining marinade to get it stickier and to kill any raw meat 
> bacteria)
>   
> 2.  Place the brisket in a smoker, or on indirect heat in a barbeque 
> grill,
> fat side up, and cook for 12 to 14 hours at 225° to 250°F. I usually 
> start
> about 7:00 or 8:00 in the morning and take the meat off the smoker 
> at about
> 10:00 or 11:00 that night. Baste during the cooking with the 
> marinade
> (remember, it has to be boiled first). After 12 to 14 hours of 
> cooking, the
> brisket should be almost all black and look like you've burned it -- 
> you
> haven't. 
>   
> 3.  Remove the brisket from the smoker, baste liberally with the 
> marinade,
> and wrap in heavy duty aluminum foil. Wrap it a second time. Place 
> the
> brisket in the foil in the smoker or in the barbeque and let it cook
> overnight at 150°-160°F. About 1:00 or 2:00 the next afternoon, you 
> got the
> best-tasting, juiciest, and most tender brisket you have ever had. 
> The
> internal temperature should be around 160°-170°F. 
>   
> NOTE: If all else fails and it rains, or you can't use the smoker, 
> you can
> put the roast (uncovered) in a Pyrex pan or roasting pan in your 
> kitchen
> oven, set the temperature to 220°F , and cook for 10 hours. Add a 
> pinch of
> liquid smoke or Oregon Spice Company's Natural Mesquite smoke powder
> (oregonspice.com) to your BBQ sauce and you'll be amazed at the 
> results.  
>  
> I can't afford steak right now so I'll let you know how it goes 
> substituting
> hot dogs.
>  
> -Dave
> 
> -----Original Message-----
> From: Farrar Hudkins [mailto:fhudkins@xxxxxxx] 
> Sent: Friday, January 09, 2004 12:42 AM
> To: DMCForum@xxxxxxxxxxxxxxx
> Subject: [DMCForum] Brought to you by Maker's Mark. Re: Dave 
> Stragand to
> Florida
> 
> 
> Actually, Dave, sometimes I wish I had a girlfriend. Then I think, 
> why spend
> money on a woman when I'm trying to save up for a car? ;)
> 
> So, do you have any suggestions for a good rub to put on my steak 
> whil
> you're at it? I can just get you the seasonings ...
> 
> Farrar
> 
> > -----Original Message-----
> > Side note:
> > Juley just came in and said, "Hey, we gotta work on your DeLorean
> > too!  Can
> > we work on it soon?"  Don't y'all wish you had girlfriends/wives 
> that
> > REMINDED and ENCOURAGED you to spend more time with your car(s)?  
> And who
> > have their own tool sets to boot?  How did I get so lucky? =)
> 
> 
> 
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> 
> 
> [Non-text portions of this message have been removed]
> 
> 
>  
> 
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