Saturday, August 10, 2013

The World's Best Barbecue From Your Own Grill...Brisket and Pork

It's soooooooooooo easy to make smoked brisket...WHO knew...  I didn't even realize this myself until the geezer said the other day we'd head up to 17th Street in the next week and have some smoked brisket.  And I said "Well I'm good for a day trip just about any time...or even a couple hours away for fun and fancy...but let ME see if I can make you some smoked brisket..right here at home"

That Prince Charming that Kim drug in from the radio station....is a professional chef too...AND he's got a heart of gold and so willing to share recipes.  He's also a competitor at some of the barbecue competitions so he was willing to give me a few pointers on barbecuing at home.

THIS is exactly how I made the best smoked brisket my geezer says he's ever had...even way better...he says...than 17th Street...and he wasn't just pampering me...he doesn't DO that...If I had flopped he would have said..."Well see there...you've spent $25 and all we have is a flop of a mess when we could have gone to 17th Street and had smoked brisket that would melt in your mouth.

SO...I called our local meat packing place ourside of Paducah...Hughes Market.  And I asked the man if he sold brisket....he was a very friendly man and we talked for 15 minutes on the phone.  He told me the best piece of the brisket to buy and exactly how HE smokes HIS...and said he had some right then.  I told him I'd be there the next day.

When I got to Hughes Market and found the man I talked to....he said HE got to thinking about brisket after we talked and HE smoked HIM one....and he had a sample for me to taste...It was 'ok' but nothing to write home about....very smoky flavor...very tender...but kind of dry...

So I told him I'd take the smallest brisket he had since I was experimenting...and he wrapped me a piece about 16 inches long and about 10 inches wide I guess...it was $21.  So I said  "Do you use a rub on your smoked meats?"  And he said "Yes and I'll give you some of what "I" just used"...It was a 'beef rub' he said...

I came home and cut the brisket in half just like he told me to and rubbed it all down good with the beef rub and put the fat against fat and layered it and put it on the grill for 4 hours in the opposite end of the hot coals...I used just a mixture of charcoals...some left overs from Kingston and another one I had bought and I don't remember the brand..probably generic.  And I let the fire die down to hot coals and I added the apple wood chips and Hickory chips from Big Johns....and I closed it up and the smoke just began to bellow  Every now and then I'd open up the smoker and add more smoke chips and close it back up and the hickory smoke would just roll out of that grill....and in a while I'd go do it again.  I forgot to ask Evan AND the Hughes Market man...how often or how many chips to add...but I just added 2 big handfuls every time I noticed that no smoke was seeping out from around the grill top...about every hour probably.
After 4 hours I took it off and rolled it in foil and put it in the over for 10 hours...now he said I could put it on the grill and keep smoking it rolled in foil...OR wrap it tight and put it in the oven and the foil would hold in the smoke and it would continue to seep inside the brisket...but I had started it about 5pm and I didn't want to have the grill going over night and run back and forth outside.....So I put it in the oven and next morning I opened up that foil and that brisket had just melted...It had made tons of drippings so I scooped some of that up and put it down in the brisket.....

I gave the geezer a bite of that brisket and I thought he was going to propose all over again.  I said "If I keep up THIS kind of cooking...we're going to be DATING again"  He said, "You're probably RIGHT!"  :-)

It was just the most delicious and tender and moist brisket you could ever want or find anywhere...I had also put on 2 pork bottoms because I had to cook to help feed the workers that had come in from North Carolina to work on our church building that fell a while back...And I chopped those pork bottoms all up and we just had the most moist and tender and hickory smoked barbecue you ever had in your LIFE...NOW I'm wondering if it's so easy....why can't we buy better barbecue at BARBECUE stands....

This is SO SO easy you guys....We'll buy barbecue when we're on the road and from Starnes when we're rushed and needing a quick meal...but I LOVE making our own barbecue and smoked brisket....I just love cooking PERIOD...Billy just said the other day that homecooking is getting to be a lost art...and he's so glad I love to cook and cook old fashioned meals...

ADDED NOTE:  If you're a woman smoking your own brisket or pork bottoms...this will also take about 3 showers and 3 shampoos before you're done....the last shower and shampoo right after you finish your smoking....

Now I forgot to add....we have an old smoker grill that's about 25 years old...we've TRIED to smoke in it before but I could just never get it quite right ..well NEARLY right until Evan told me how to do it right....."I" think you could even use a little round grill like most folks have...and just buy the HEAVY FOIL....and once your fire is died down....make a huge high tent...about 20 inches high...give or take...up over that grill....It would be tricky because you have to add the smoking chips on and off...but I could manage it...and I'm sure you could TOO...Just get your heavy foil ready but have it scrunched up down around the sides until you're ready to pull it up and over to make your tent.....

OH and I also set mine in a foil pan so I could catch the drippings.....

I hope many of you will try this and if you have a question or a problem...just yell at me...

Peace and love from the canyon...I love you all gobs and thanks so much for stopping by....

Oops I almost forgot pics - I've added these from the internet below .....Now don't let that black fool you....that is NOT burned meat...that is SMOKED fat and the top 1/8th inch of your brisket...and inside is a MOIST and DELICIOUS brisket....once it's sliced...you get just a little of the black with your very moist meat and OH my GOODNESS....