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5 lb Flat...ummmm good with Q-view

post #1 of 11
Thread Starter 
I tried a new way for brisket and it turned out great. So, I figured I'd try it again just to make sure it was the real deal. It is at least for the table at our house.

First, I injected and then marinated a brisket in Italian dressing for 18 hours.

Then, I use Jeff's rub without mustard as the Italian is enough for a good paste.

I also cook this on a rack in a pan. Underneath, I sliced a half an onion as well as 4 jalapenos sliced length wise and kept the seeds in. Kept the leftover Italian dressing in as well.

I smoked the meat with charcoal and Apple wood until we hit an internal of 160. Smoker temp is 230 and fat cap down.

At that point, I put 1 mop of Italian dressing on and cover in foil. I then take it to 185, done.

Then I take the onions and jalapenos out and save then for later. I also thin slice the meat on a slicer and use it for a number ofg things. Our family just loves this recipe.

P.S. We also did some smoked onions:

post #2 of 11
Dang that looks good. I might have to come and visit. PDT_Armataz_01_12.gif
post #3 of 11
dude that looks great.PDT_Armataz_01_42.gificon_evil.gifPDT_Armataz_01_38.gif My little girl asked me to put the icons here.
post #4 of 11
Thread Starter 
Anytime PDT_Armataz_01_22.gif
post #5 of 11
That looks fantastic. I don't think I can remember to try everything on here. I am actually copying ideas into word docs and putting them in a smoking folder to help remember. I want to try that. You deserve points for that one.
post #6 of 11
That looks might damn good.......I wish I could remember to try all the things I see on here..........
post #7 of 11
big yummers indeed.

you mentioned you use the brisket beef for a number of things. Do you mind letting me kno what those are as i'd like to really maximise the amount of different 'recipes' the beef can use.

(instead of brisket strips on its own and brisket sammies in brioler)

also have you ever reheated a frozen brisket ?
post #8 of 11
As usual abelman...looks darn tasty. Nice work. I am going to try those onions with my smoke on Wed. PDT_Armataz_01_37.gif
post #9 of 11
Thread Starter 
Well, I have done open faced sammies but it's probably what you are already talking about, but just in case:

Also, we did this the last time, Asian Stri Fry. A new favorite for me by far:

4 portions of regular spaghetti (about 8 oz uncooked)
Thin sliced Italian Brisket- home done
1/8 teaspoon red pepper flakes
3 garlic cloves, minced
1 onion, sliced
1 head of Napa cabbage, shredded
2 tablespoons of regular soy sauce
2 tablespoons of Lizano salsa

Cook spaghetti, drain and set aside. While it is cooking, pull brisket into 1 inch squares. Lightly coat a decent sized skillet with roasted red pepper oil or extra virgin olive oil. Over medium heat, stir fry pepper flakes and garlic for a minute.

Add the brisket and the cabbage and mix well. Heat until warm, approximately 2-3 minutes so that cabbage is tender crisp.

Add spaghetti to skillet, soy sauce and lizano salsa and heat medium low stirring to mix. Once warm and spaghetti blended, then it’s ready to serve. A very healthy and good dish!! Siratchi Sauce on the table to finish.

Although, someone suggested I use rice noodles next time so I'll try that:

and as far as freezing, this is how I do it. I vacuum pack them and it's fine for leftovers:

Hope that helps some
post #10 of 11
Thread Starter 
Thanks for the compliment smile.gif . They are easy to do. I love smoked onions but this was the first time I tried it this way. Someone gave me the recipe and it's worth it. A lot of guys around here probably already know it but it was new to me:

Cut the onion in half and dig out a bit of the core. Place some margirine or butter in there, about tablespoon or to your liking. Now, you can use beef or chicken boullion. If you like salt, put a half a cube in. I put a quarter in and crushed it up. Then, ring the onion with mushrooms or whatever you want.

Loosley wrap in foil and smoke. I put those on with the brisket at 230. I left them on for two hours. At an hour and a half, they were still firmer than I wanted. Once done, good juices in the foil as well which I saved and used.

Have at it and let me know what you come up with.
post #11 of 11
Looks great, I'll have to try the rack in the pan, got to go find something to eat after seeing that.
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