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Seeing as we will be having brisket this weekend, does anybody know the best way to serve it? I am thinking on buns for convenience sake...but that still leaves a lot of options.

mr x wrote:Seeing as we will be having brisket this weekend, does anybody know the best way to serve it? I am thinking on buns for convenience sake...but that still leaves a lot of options.

Slice it and hold it in a bit of jus or thin gravy-type Q sauce. Then eat it as a sandwich or straight up with bean/veggie/slaw sides

Just plain brisket on plain bread?

mr x wrote:Just plain brisket on plain bread?

It's not plain in a spicy Q jus Down south they serve it on onion buns with horseradish sauce

Horseradish sauce. That sounds good. Will find.

Horseradish sauce:

½ cup heavy whipping cream
½ cup mayonnaise
½ cup prepared horseradish
1 tablespoon Dijon mustard
Pinch of sugar
Kosher salt
Freshly ground black pepper

or

3 tablespoons grated fresh horseradish
2 tablespoons vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt
Dash cayenne
Dash paprika
1/2 cup whipping cream

Whip cream and fold in the rest.

mmmmm.... horseradish sauce.

would suggest serving the horseradish sauce on the side... in the event that others don't like horseradish.

definitely

ratchet wrote:mmmmm.... horseradish sauce.

would suggest serving the horseradish sauce on the side... in the event that others don't like horseradish.

Of course. Everyone is going to be serving themselves buffet style, y'all can plow the ketchup, brown sugar and rock salt to it if you like. Or a little horseradish sauce

I saw fresh horseradish last week at the hfx shopping center annex Sobeys.

Sent from the hop-phone

Digging this recipe too:
http://www.homebrewchef.com/SmokedBeefB ... hoRub.html" onclick="window.open(this.href);return false;

Chocolate Ancho Rub

Makes 3 Cups

Ingredients:

1 CupCocoa Powder, like Valhrona
1/2CupAncho Chili, ground
1/2CupSugar, organic
1/2CupKosher Salt
1/4CupBlack Pepper, freshly ground
1/4CupCumin, ground

Chocolate Ancho Rub it is.

http://www.homebrewchef.com/ChocolateAnchoRub.html" onclick="window.open(this.href);return false;

When I was in Arkansas I was told that the only proper way to serve brisket was to a Texan.

BobbyOK wrote:When I was in Arkansas I was told that the only proper way to serve brisket was to a Texan.

mr x wrote:Digging this recipe too:
http://www.homebrewchef.com/SmokedBeefB ... hoRub.html" onclick="window.open(this.href);return false;

I love Sean Paxton's recipes. I bet this is going to be awesome!

does anybody have a good line on ancho chili powder? When I was in TO. I used to by dried poblanos and grind my own but I haven't seen them available down here. I can't afford the Mccormics brand as even X's chocolate rub called 1/2 a cup of it...

I though I'd purchased dried poblanos before at the superstore... but it's been a while (2+ years) since I needed them.

That Paxton recipe seemed high on the pepper, but she's on the KK now. I get the whole chilies at planet organic. Not cheap, but gotta have 'em. Occasionally SS has them, and I'm pretty sure Pete's does all the time.

Done at 6:40am, a fair bit quicker than expected. Foiled and packed in cooler with blankets for a few hours, then probably have to go into the fridge, and then warmed up for eating later. Not the greatest schedule, but I was expecting a much longer cook time

you're making me drool.

How are you able to maintain heat through the night? Is it because of the ceramic?

Yup, ceramic does the trick.

You can hold that fucker hot in a 160F oven all day

Really, I'll get on that, although my digital oven only goes as low as 170, which probably means anywhere between 100 and 300, lol.

mr x wrote:Really, I'll get on that, although my digital oven only goes as low as 170, which probably means anywhere between 100 and 300, lol.

Stick your grill probe in there with it to check the temps. If it runs too hot you could turn it on for 5 mins every hr or so. So long as you hold it above 140F it's all good. You don't want it too hot or it will keep breaking down and rendering.

If your oven has a convection fan, turn it on. They lower the oven temp 10 degrees or so.

No convection here. Man, throw a temp probe in your oven someday. Scary. No wonder I can make better food on the KK.