Official FHC recipe book submission thread...

Discussion in 'The Smokehouse' started by Pallet Pete, Dec 29, 2014.

  1. JackHammer

    JackHammer

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    I don't have a smoker (I know, I know) but, I do have a brisket so I am working on a baked brisket recipe. Here is what I plan to do. Any feedback? Also, I am curious- do you tent the brisket with foil in the oven? I think you would.

    OVEN BRISKET
    • One full brisket - 9-12 lbs.
    • 6-8 onions or enough to make approximately 3 pounds of sliced onions.
    • 2 cloves chopped garlic
    • 1/4 cup oil
    Rub ingredients:
    • salt
    • pepper
    • garlic powder
    • onion powder
    • lemon pepper
    • smoked paprika
    • cumin
    • 2 cloves garlic
    Sauce ingredients:
    • brown sugar
    • Worcestershire sauce
    • cider vinegar
    • 3 tomatoes
    Prepare Rub
    • 1 tbsp salt
    • 1.5 tbsp pepper
    • 2.5 tbsp garlic powder
    • 2.5 tbsp onion powder
    • 2 tbsp lemon pepper
    • 4 tbsp smoked paprika
    • 1.5 tsp ground cumin
    • 3 tbsp brown sugar
    Combine ingredients, withhold 1 tbsp of rub to later add to sauce

    Marinade

    Apply rub evenly to all brisket surfaces and work in to any folds.
    Let brisket marinade for 24 hours.

    Sear

    Add 1/4 cup oil and sear brisket on medium high heat for 5 min per side.

    Sautee

    Remove brisket from pan and add onions and garlic. Lightly char onions and garlic before reducing pan temperature a low heat. Continue to cook onions and garlic until the appear translucent.
    Add brisket on top of onions and garlic and loosely tent foil on top of the baking dish.

    Bake

    Bake 250 for 1 hour per pound
    Once internal temperature has reached 175, remove the brisket from oven and baking dish.
    Let the brisket stand for 1-2 hours with a foil tent to keep in moisture.
    Once finished resting, brisket should be sliced against grain.

    Sauce

    Using a blender, blend together tomatoes and any remaining brisket drippings, this includes onions and garlic. Add mixture to sauce pan.

    Add:
    1 tbsp brisket rub
    1/4 cup packed brown sugar
    2 tbsp Worcestershire sauce
    2 tbsp cider vinegar

    Simmer on low heat for at least 20 minutes and reduce sauce to desired consistency.
     
  2. Eric VW

    Eric VW Moderator

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    Young man… Get a smoker!!! :whistle::hair::wacky:

    JK- the recipe sounds tasty, but somewhat like a roast? Either way finished pics (before you eat it all- we don’t need those kinds of finished pics :rofl: :lol: ) please!

    Enjoy! :D
     
  3. JackHammer

    JackHammer

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    I like smoked food but there are carcinogens that come with the smoke that I want to avoid. Other than the occasional meal, I just feel too guilty eating it.
     
  4. Eric VW

    Eric VW Moderator

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    Understood :salute:
     
  5. TurboDiesel

    TurboDiesel

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    I gotta die from something. It ain't gonna be from starvation.
     
  6. JackHammer

    JackHammer

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    Ok pal, this is for you... If it turns out, then I will add more pics. If I ruin it, this will be the last picture. :emb:

    The amount of rub was really perfect. Generous with plenty left over for the sauce.

    Ps, I don't know what I was thinking with 2 cloves of garlic. When this goes on tomorrow, I will probably use 1 full bulb.
    20211019_093013.jpg
     
  7. JackHammer

    JackHammer

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    You mean the pics of me, passed out on the couch, and sweating because of the enormous amount of meat I just ate? No promises. :beerbbq:
     
  8. JackHammer

    JackHammer

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    The brisket turned out great. It was a 11.5 lb brisket but it hit temp a few hours earlier than I expected it to. Sat just at 250. I let it rest for 2 hours. It is very juicy and tastes great.

    5:30 am:
    20211020_053331.jpg

    3:30 pm:
    20211020_152630.jpg

    Edit: Yes, I realized I was cutting the wrong way with these first slices... subsequent slices were against the grain.
     
    Last edited: Oct 20, 2021
    metalcuttr, walt, gbreda and 5 others like this.