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I woke to blue sky filtering through the popular leaves. The five year old was hopping around in our bed wondering when it was time to go downstairs. The torrential rain of the last few days was gone, replaced with the greenest of greens and the bluest of blues outside every window. It was as if God knew today was the big day. It was as if God said, “Now go and worship at my alter of the prairie sky resplendent with warm sun and the wonderful smell of Earth”.
So, we would get our May long weekend day after all. It is Monday, 9:30am and the brisket is about to go on the kettle grill. I can say that for this blog I found the 7 pound brisket at the Farmer’s market and found the recipe. I made the rub and rubbed it in. The rest of the brisket’s fate rests in my husband’s capable hands for the next eight hours. Friends will be over after “naps” and I have the rest of the menu to prepare:
May Long Feast
Spiced Corn on the cob
Cheddar and Chive Buttermilk Biscuits (again!)
Cucumber and Greens Salad with Buttermilk Dressing
Rhubarb and Apple Crisp & Vanilla Ice Cream
Time warp with me to the day after . . . . .
The brisket was very, VERY good. It would have been a little less salty if I hadn’t put the rub on 12 hours ahead of time, but I think I usually find most authentic American BBQ recipes on the salty side and no one else seemed to notice. The big hunk of meat was perfectly done one half hour ahead of schedule so we didn’t even have to sit in the dark waiting for supper – which has happened before when roasting large hunks of meat! In other news, it was our first supper with guests and all the kids sitting at the “kid table”. Sweet heaven! After supper they just disappeared and ran around outside. I may never invite people with kids younger than ours for supper again.
The used a recipe from Steve Raichlen’s “How to Grill”. It goes like this:
1 trimmed beef brisket (5 to 6 pounds), with a layer of fat at least 1/4-inch thick (I did NOT have a trimmed brisket and it was fine).
3 tablespoons chili powder
1 tablespoon coarse salt
2 teaspoons black pepper
1 1/2 teaspoons brown sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper
1 cup distilled white vinegar
1 cup apple cider/juice/broth/beverage of your choice
1 tablespoon garlic salt
1 tablespoon brown sugar
1 teaspoon hot red pepper flakes
1 teaspoon black pepper
6 cups wood chips, preferably hickory or oak (we used mesquite).
Basically, you massage the rub in the brisket at least 6 hours before starting. Set up the grill for indirect heat and put the brisket in an aluminum foil pan on the grill. Put about one cup of wet wood chips on the coals and cover. Grill for about 6 hours, or until a thermometer reads 190F. Mop/baste the hunk of meat every hour to keep it from drying out. Add fresh coals and wood chips about every hour.
When done slice thinly across the grain and if available, serve with the juices from the pan!
I used a recipe from Martha Stewart (sort of) for dessert if you are interested. I pretty much make the same thing without a recipe, but just in case someone wants to try rhubarb apple crisp, here is the recipe.
Back to the rain and cold for another week, or so the weatherman tells us. My poor garden is so soggy. All the little seedling that sprouted will probably rot on the spot. I will need to barbecue something again as soon as this weather smartens up.