My friend John moved to Okinawa for a year. He’s on an academic sabbatical. He is also a master meat smoker. When he left
he gave me a whole frozen packer brisket, ready for me to try my hand at smoking it. My friend Roberto, who owns Old Havana Sandwich Shop along with his wife Elizabeth, may cook meat better than anyone I know. Between the tips I learned from the two of them, the brisket came out tasting really good.
You will notice in the links below I don’t have a brisket recipe. That’s because I’m still figuring it out. But what I did yesterday was rub the brisket with equal parts salt, pepper, and brown sugar. I preheated the smoker to 225˚ and put the meat in, keeping track of the internal temperature. When it reached 160˚, I wrapped the brisket in foil and lowered the smoker temp to 205˚ and let it cook several more hours until the internal temperature of the meat was about 195˚.
Then we cut it and ate it.
Here’s the rest of what we had for dinner this past Thursday Night:
Peach and Cherry Tomato Caprese Salad
Brisket with Guinness BBQ Sauce and Creamed Corn Casserole
Peanut Butter Sriracha Cookies with Chocolate Ice Cream and Guinness Chocolate Sauce
And it was good. Amen.
Peace,
Milton
Oh, how fabulous. Smoking the perfect brisket is a skill we have not yet mastered (but we keep trying).
Yum!! How is it that you don’t both weigh 300 lbs?! I’d never stop eating! 🙂
AMEN!
Do you have a recipe to share for the cookies sound great
Milton, as you most likely know, in Central Texas (I’m in Austin) there are about as many theories of how to achieve the perfect smoked brisket as there are theories about The One and Only Perfect Chili recipe. The TEXAS MONTHLY magazine has just appointed a Barbecue Editor (I haven’t read any of his stuff yet). And there other wonderful things that can be done with brisket, all AFAIK involving slow cooking at relatively low temperatures (even Julia Child had one!). Your reported version sounds mighty good, and I hope you will keep us apprised of your further experiments.