Smoked Beef Brisket

A few months back we bought a smoker. Who would have said that I'd be so excited with this purchase?? Well, I wouldn't, but yet I was!!

The following day, I went to the local butcher shop and purchased a brisket. I had been saying for months that if we ever bought a smoker, I'd give a shot at the brisket.

The first attempt was pretty disappointing to me, even if all my boys liked it, I was not impressed. I had looked up a recipe online, and despite following it to the T, the meat was dry.

So, because I don't call a failure a quit, I gave it another try.

This time, I followed my own lead ( the lead of a novice who knows absolutely nothing about smoking meat !!), and the brisket ended up being moist, flavourful and everybody enjoyed it (even me).

During the summer months, as we were camping in Northern Vancouver Island, my husband was praising my briskets' skills to our neighbour, therefore I HAD to make one. So, as the challenge became an excuse to buy a smoker for our vacation place, we went to the store, purchase a smoker, some wood pellets and a brisket. 2 days later, we invited our neighbours for dinner and by the look of what was left in the serving dish, they were not disappointed. I earned the title of Best Cook In The Block !! hahaha

Here is how I make my brisket :

First, while still cold ( out of the fridge), I trim all the hard fat, leaving a thin layer of the soft one on top and bottom of the meat.

When the fat is trimmed, I season to taste with salt and use the Cabela's honey pecan spices to generously rub all over the meat.

When the meat is ready, I wrap it in food plastic wrap and let it sit overnight in the fridge and at least 2 hours on the countertop in the morning.

I preheat the Traeger at 225˚, when ready, I lay the brisket directly on the grate, probe inserted, and let it in until the internal temperature reads 160˚.

When the meat is at 160˚, I take it out of the smoker, add a cup and a 1/2 of beef broth to a pan, sit the meat in the pan and wrap it with tin foil.

Back into the Traeger until the internal temperature reads 205˚.

I take it out and let it rest for about 20 minutes( still wrapped in the tin foil).

Easy enough, delicious it's the perfect dish to share with friends and family.

Comments

Crusted lingcod

What's for dinner?? ..... the same old question, and after staring at the shelves in the pantry for about 10 minutes, I decided for some lingcod with a crust of walnuts and pecan. Ingredients : - 1 filet of white fish ( I use lingcod as it's what we have in the freezer) - 1/2 cup of mayonnaise - 2 tablespoons of mustard - 2 garlic cloves, pureed - 2/3 cup of walnuts - 2/3 cup of pecans - fresh parsley - parmesan - 3 large carrots - Using a mandoline, slice the carrots and steam them until cooked. - pat the fish dry, and season with salt all over - in a bowl, combine the mayonnaise, mustard and garlic. Spread generously on the fish. - put the nuts in a ziplock bag and with a pan, smash them! - add the finely chopped parsley and about 1/2 a cup of freshly grated parmesan. seal the bag and shake to combine - coat the fish with a thick coat of the nuts mix, and put it in the oven ( temperature: 425˚) for about half an hour ( depending on the thickness of your fish). ...

Raspberries sourdough discard gluten free scones

It's been a long time since I've indulged in a delicious raspberry pastry. I've been growing my sourdough starter for about 2 weeks, and I was looking for an idea to use the discard. I have some frozen raspberries in the freezer, so I did some scones. Trials and errors took me to this final recipe that I really liked, even my "Chocolate cake lover" of a son actually loved them. Ingredients : - 1 3/4 cup blanched almond flour - 2/3 cup potato starch - 1 1/4 teaspoon baking powder - 1/3 cup sugar - 1/2 teaspoon salt - 1/2 teaspoon spices (cinnamon, nutmeg ....) - 1/3 cup butter ( any vegan option, or coconut oil) - 1/2 cup sourdough discard -1/4 cup milk of choice ( can be vegetal if dairy free) - 1 cup of frozen raspberries. Steps : In the bowl of your stand mixer, add all the dry ingredients, and whisk to combine Add in the butter ( or coconut oil) and use the pastry blender until combined ( the butter must be the size of small peas) Whisk...

Sous-Vide chuck roast beef

I buy my meat straight at the farm, and I like knowing how it was fed and where it comes from. Last year, I bought a cow that was exclusively grass-fed. If the meat was lean and tasty, it definitely lacked fat. I cooked it, and we ate it, but more than once I was disappointed with the result. It was chewy, very chewy ..... I asked on some forums what my solution could be to avoid this fact, and one person came up with the idea of trying sous-vide cooking. I ordered a water circulating device, took a large plastic container, and gave it a try. I must say that I was not disappointed, and I decided to explore that method of cooking a little more. We finished that cow, ate it all .... and I went to another farm to buy half a cow that was grass-fed BUT grain-finished. Today I tried to make a chuck roast, using the sous-vide technique and finishing it in the oven. That was a success !! Steps : I used a frozen roast. Put it (still frozen) in a bag ( a ziploc...