Post by Chuckie on May 2, 2021 19:36:02 GMT -5
OK, had to share this. This recipe is best prepped the night before, so it can marinate all night.
I did a trimmed, only about 1" thick brisket today in the Chambers. I did the old fashioned 3 salt/Worcestershire recipe--I raked the brisket w/a fork to help the salts stick, then sprinkled it w/onion, garlic & celery salt, which I pounded in w/a meat tenderizer. Now I put it in my little electric smoker for an hour, but you could continue w/the "old peoples" recipe--mix about 3/4 cup of Worcestershire sauce w/2 tbs liquid smoke. Place the salted brisket on a large sheet of tinfoil, then pour the Worcestershire sauce/liquid smoke combo over it. Wrap TIGHTLY in the foil, let it sit in icebox overnight. That's what I did after the hour in the smoker yesterday--sans the liquid smoke.
Take out of refrigerator about an hour before baking. Now here's what happened today. I put it in the 3 piece Lisk roaster, preheated oven @ 425 for 10 minutes, then brisket in for 20 minutes gas. I shut it off @ 9:15, and took it out of the oven just before 1:00. I removed the lid, and loosened the foil to let it 'vent' a while. Went out to till up the kitchen garden for about 40 minutes. Took cooled brisket out of sauce, held over pan to drain, then put on cutting board w/paper towels on it, into the icebox to chill. This is something my late M.I.L. taught me--IF you chill the brisket THOROUGHLY before slicing, it stays together. After I showered and about an hour later, I took it out to slice. I was sampling it, and it was kinda "dry" tasting, and still a bit tough. Since I was the only one eating it, I only put 1/2 of it w/the juice into my small, FAVE thermowell pan, put it down in the thermowell on the thermobaker, and ran the gas 10 minutes. It was in the well like that for approx 3 hours when I took it out.
O-M-G, it was S-O-O-O-O-O tender after doing the thermowell part, you could cut it with a fork!!!
So I guess the best thing I could tell you is like my M.I.L. did years ago--she said you marinate it overnight, then make it the day BEFORE you're wanting to eat it., then chill it overnight in the icebox for easy slicing. I would then suggest placing it back in the roaster in the Chambers oven, or a suitable thermowell pot in the well for about 3 hours, with 10 minutes of gas--either cooking method. IF it comes out as tender as this did, it'd be WELL worth it!! And this is THEE way I'll make it from here on out!!
Here's the thermowell pot I reheated it in the juice for 3 hours:
And here's the finished product w/mushroom potatoes, recipe posted elsewhere:
CHEERS!
Chuckie
I did a trimmed, only about 1" thick brisket today in the Chambers. I did the old fashioned 3 salt/Worcestershire recipe--I raked the brisket w/a fork to help the salts stick, then sprinkled it w/onion, garlic & celery salt, which I pounded in w/a meat tenderizer. Now I put it in my little electric smoker for an hour, but you could continue w/the "old peoples" recipe--mix about 3/4 cup of Worcestershire sauce w/2 tbs liquid smoke. Place the salted brisket on a large sheet of tinfoil, then pour the Worcestershire sauce/liquid smoke combo over it. Wrap TIGHTLY in the foil, let it sit in icebox overnight. That's what I did after the hour in the smoker yesterday--sans the liquid smoke.
Take out of refrigerator about an hour before baking. Now here's what happened today. I put it in the 3 piece Lisk roaster, preheated oven @ 425 for 10 minutes, then brisket in for 20 minutes gas. I shut it off @ 9:15, and took it out of the oven just before 1:00. I removed the lid, and loosened the foil to let it 'vent' a while. Went out to till up the kitchen garden for about 40 minutes. Took cooled brisket out of sauce, held over pan to drain, then put on cutting board w/paper towels on it, into the icebox to chill. This is something my late M.I.L. taught me--IF you chill the brisket THOROUGHLY before slicing, it stays together. After I showered and about an hour later, I took it out to slice. I was sampling it, and it was kinda "dry" tasting, and still a bit tough. Since I was the only one eating it, I only put 1/2 of it w/the juice into my small, FAVE thermowell pan, put it down in the thermowell on the thermobaker, and ran the gas 10 minutes. It was in the well like that for approx 3 hours when I took it out.
O-M-G, it was S-O-O-O-O-O tender after doing the thermowell part, you could cut it with a fork!!!
So I guess the best thing I could tell you is like my M.I.L. did years ago--she said you marinate it overnight, then make it the day BEFORE you're wanting to eat it., then chill it overnight in the icebox for easy slicing. I would then suggest placing it back in the roaster in the Chambers oven, or a suitable thermowell pot in the well for about 3 hours, with 10 minutes of gas--either cooking method. IF it comes out as tender as this did, it'd be WELL worth it!! And this is THEE way I'll make it from here on out!!
Here's the thermowell pot I reheated it in the juice for 3 hours:
And here's the finished product w/mushroom potatoes, recipe posted elsewhere:
Give it a go, tell me what you think...
CHEERS!
Chuckie