Two Men, Two Pits and a Blog

Posts tagged “DIY

How to NOT smoke a Brisket! Battling the Beast.

20130126_181826Before I go on to explain the “beast”, I will hang my head low and admit that the one I was wrestling with was only 3 pounds. It was my humble first smoke of that cut of meat and I walk away with more knowledge on smoking a brisket. I don’t know what go into me. My father-in-law was heading over for dinner and I wanted to impress him, as all son-in-laws do. You see, I know I can cook a good rack of ribs with sweet and tangy sauce dripping from your chin and elbows while working your way to the bone. I’m confident that my smoked chicken will flake apart at the press of a fork and my burgers come out oozing with a savory smoky flavor. I know that on Saturday I was not confident in smoking a brisket and I probably pulled out all the rookie moves. So, I’m writing this to share with you what not to do if like me, you are a rookie at the brisket.

My first mistake… When I was at the local hardware store a few months ago I needed to stock up on my coal supply. It was around the same time I installed the offset firebox on my smoker. Being it was around the Christmas season I was holding tight on my wallet privileges and so I decided to go with Lump Coal instead of my usual brand Kingsford. I have nothing against Lump coal, but I know that I can get my Kingsford coals to heat up and hit a steady temperature for a good 3 hours in the winter. As I filled my firebox with lump coal, it quickly heated up my smoker. It hit the trusty worthy temperature of 250 degrees and kept going. So I adjust my vents accordingly to bring down the temp. Again it hit 250 and kept going down. So, I repeated the process until I was able to zero on where I needed it. One thing I also noticed with the lump coal was that the slightest breeze, I’m talking a sneeze from one of my annoying hibernating pocket gophers would cause the smoker to raise a good 20 degree and then back down 20 and then teeter off in the middle somewhere. I almost didn’t need the wireless thermometer. I was outside enough to look at the gauge itself.

My second mistake…Never take two different theories on how to smoke a successful brisket and put them together (unless you really know what you are doing). I started off with throwing the brisket on the grate and leaving it there. My brisket was going just fine and then I had to open up my BBQ bible by Steven Raichlen. I read an excerpt from Steven’s book that tells me to wrap the brisket in tin foil a good 3/4 th of the way through, and so i did. As much as I respect Steven Raichlen’s knowledge of the grill and his years of cooking over a flame, I also have learned that some of his techniques are not always the only way. He has tv shows and books, but there are other ways of doing it. Wrapping your brisket in tinfoil wasn’t the rookie move. No, the rookie move was the I changed up my method right in the middle of a smoke. If something is going fine, leave it.

One my goals for the process was seeing bark on the brisket. However, I was informed later that my absence of bark was because I had wrapped the brisket in tinfoil. By wrapping it in foil, I allowed too much moisture to collect and therefore, no bark. I know, a rookie mistake I have made. I shouldn’t change methods in mid-cook and I humbly lay my head low because of it.

20130126_184253

Pulled Chicken, Hickory Smoked Brisket and Salad

In the end, my result was a fully cooked brisket. I achieved the tenderness I wanted. In fact, it was so tender you could cut it with a fork which I believe is the goal from what I hear. The smoky flavor had a great impact with every bite taken. I was complimented greatly from my father-in-law, little did he know of the rookie mistakes I made.

I think I’ll wait until I enter the ring with another brisket. I will then throw it on and leave it. No foil, just intense smoke and a solid 250 degrees.

I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilt milk. I’m too busy looking for the next cow. ~ Gordon Ramsay


Chocolate?? Are you NUTS?

2012-04-01 12.53.00

Dunking your brand new white mop into a fresh batch of homemade sauce goes against everything mother had taught you. OK all rules ascend out the window when you begin to baste a half-done smoky rack of ribs. The aromatic mix of spice, vinegar, and smoke waft into the air, and you can’t help but to apply more.

I’d like to share a recipe I found online and tweaked a little for my taste. It’s a Chocolate Infused BBQ Sauce. I know what you’re thinking, “What is he thinking?” Chocolate and BBQ? Chocolate and Smoke? Don’t get me wrong, it sounds weird, but tastes very good. Here’s how it’s done!

Ingredients

  • 2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup fresh orange juice
  • 3 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper – See Note Below
  • 2 ounces unsweetened chocolate, chopped – See Note Below

Preparation

  1. Combine ketchup and next 9 ingredients (through pepper) in a medium saucepan; bring to a boil, stirring with a whisk. Reduce heat; simmer 8 minutes or until thick, stirring occasionally. Remove from heat; add chocolate, stirring until chocolate melts and mixture is smooth.

I decided to make a few notes for the interested reader.

  • If you’re going to use Chocolate, go big! OK, I didn’t look too hard at the grocery store. I went with what cost more than Hershey’s or Nestle. I decided to go with Guittard’s Semi-Sweet Chocolate Chips. I felt the flavor stood out more when I have baked with them in the past.img_7972
  • Also, when a recipe calls for freshly ground pepper, then ground your pepper freshly! I have a mortar and pestle. I love going with a rainbow mix of Peppercorn.
  • For those of you who have ever tasted chili infused chocolate, go ahead and throw in some chili powder to taste. The sweet of the chocolate and brown sugar really compliment the kick of pepper and chili powder.300-111-3605
  • Lastly, I usually begin basting the meat with the sauce as soon as I throw smoke on the coals. The smoke flavor really sticks to anything that is wet on the cut of meat. So if you want that hickory flavor to stand out, start basting right away. All opinion of course!IMG_20121118_164651