Brisket Round 2

Time for our second attempt at a brisket. We changed things up a little this time. We marinated it overnight in a different marinade and then put a nice dry rub on it before putting it in the roaster to slow cook on Sunday. We reduced the liquid marinade down into a barbecue sauce to put on the brisket when it was done cooking. It was extra smokey this time, YUM!

This piece of meat was about half the size of last time so it didn't take nearly as long to cook. I grilled up corn on the cob that had soaked overnight in sugar water, which may sound odd but once you've had it, you won't think so. Soak them, slap them on the grill and let them get some grill marks, mmm mmm mmm.

As the brisket got closer to being done, we sauteed yellow squash and zucchini in some olive oil and herbs de provence with some salt and pepper until they were translucent and soft. Then toasted a dark olive bread until it was nice and crispy.

This brisket was much better than the first. I think it was the extra smokiness, you can never have enough smoke taste. It had a drier texture without being dry. More of a sliced brisket than a fall apart roast that the last one seemed more like. Don't get me wrong they were both good, this one was just better.

I think we will be giving it one more try before the 4th of July to lock down any little changes we need to make, stay tuned!! Thanks for reading. Hope I made you hungry.

If there is anything that you think of as too difficult to make, send me a comment and let me know. I think we are up for any challenge. Plus, once we have made it, we can share any tips and tricks we discovered while we made it. C'mon, I dare you to challenge us.

Brisket... Plain and Simple!

As we all know, barbeque season is upon us and in preparation for the 4th of July festivities, Richard decided it was time to test run the brisket. So enjoy this quick peek at test 1 of summer brisket.

Marinating

Went to Kroger and found a nice 12lb brisket and picked that bad boy for our own. Bought it home and made the marinade and dry rub and let it soak for about 36 hours. Gotta let all that flavor soak in good and deep. Richard got the recipe from an old college professor of his. Apparently, it was quite the hit whenever it was presented.

Bright and early Monday morning, it went into the oven to spend the next 12 hours of its life cooking LOW and SLOW!! I flipped it once at the halfway point, but other than that it was the kind of cooking that you just ignore. The less you fuss with it the better it is. The only downside to doing this was having to be in the house smelling the amazing aroma coming from the kitchen but hey, I'm the kind of guy who will make a sacrifice like that in the name of brisket!

Flipped at half way

We can fast forward to 6:30pm and the removal of this work of art from the oven. What I thought was an amazing smell throughout the day, was replaced with an new and intense nose-gasm after opening the foil and letting it all out. It was fall apart on its own tender and we served it up with some red potato salad and baked beans or course. What better choices, except maybe some grilled sweet corn on the cob. Guess that will have to wait for next time.

We enjoyed it immensely and have come up with a few things we really liked and a few that we didn't like as much and have made some mental adjustments for next time. I think we are starting a great journey towards creating our own culinary Texas style barbecue!! Keep watching for info on our next trial.

All done!!

Comment below on what you do and don't like in your brisket! Thanks for reading.