Gary H. NJ
TVWBB Platinum Member
Our semi-annual Labor Day BBQ with friends: Bruschetta with sun-dried tomato, pesto and chevre; baba ghannouj (smoked eggplant and tahini dip); Janelle’s taboulah; Greek seafood salad (grilled shrimp, scallops and calamari tossed with baby arugula and fennel and a lemon-oregano dressing); and brisket. Dessert: Janelle’s fab rhubarb-raspberry tart.
Thanks to Kevin, Jeff, Craig and Chris A for all the help here on the site for info on high heat briskets. And here.
High Heat Mediterranean Brisket
3 Tbsp fresh rosemary, chopped
½ onion
4 garlic cloves
1 inch ginger, sliced
2 Tbsp tamarind pulp
1 Tbsp Worcestershire sauce
3 Tbsp minced beef fat
1 Tbsp EVOO
Put all ingredients into food processor and pulse until smooth. Stir dried ingredients below into the paste:
1 tsp. dried oregano
1 Tbsp Cracked black pepper
1 Tbsp Cracked coriander
½ Tbsp kosher salt
1 Tbsp ancho chili powder
¼ tsp cayenne
1 Tbsp ground, dried porcini mushroom (put it though spice grinder)
Rubbed paste on brisket, wrapped in plastic bag and refrigerated overnight.
Dry rub:1 tsp ground black pepper
1 tsp ground coriander
1 Tbsp ground cumin
1 Tbsp ancho chili powder
1 Tbsp paprika (for color)
½ tsp cinnamon
½ Tbsp kosher salt
½ Tbsp raw sugar
Took brisket out of refrigerator, liberally dusted with dry rub and smoked per usual WSM high heat method.
At internal temp of 170 on the flat, I separated the flat from point, wrapped the flat in an aluminum pan with 1 Tbsp pomegranate molasses, ¼ cup apple juice and 2 Tbsp butter, and smoked for 1 and ½ hour more with point (unwrapped) beside it. Flat was tender, I set it beside the point for another 40 minutes to firm up the bark. Collected juices from the pan; removed the fat from the juices and reduced. Added a little butter and s & p to taste. Removed both flat and point, wrapped and set aside.
Sauce was reduced liquid from pan, thickened with a little butter.
Eggplant and brisket on:
Brisket flat sliced, point cubed.
Rhubarb-raspberry tart.
I hope everyone had a great weekend. Thanks for looking. -Gary
Thanks to Kevin, Jeff, Craig and Chris A for all the help here on the site for info on high heat briskets. And here.
High Heat Mediterranean Brisket
3 Tbsp fresh rosemary, chopped
½ onion
4 garlic cloves
1 inch ginger, sliced
2 Tbsp tamarind pulp
1 Tbsp Worcestershire sauce
3 Tbsp minced beef fat
1 Tbsp EVOO
Put all ingredients into food processor and pulse until smooth. Stir dried ingredients below into the paste:
1 tsp. dried oregano
1 Tbsp Cracked black pepper
1 Tbsp Cracked coriander
½ Tbsp kosher salt
1 Tbsp ancho chili powder
¼ tsp cayenne
1 Tbsp ground, dried porcini mushroom (put it though spice grinder)
Rubbed paste on brisket, wrapped in plastic bag and refrigerated overnight.
Dry rub:1 tsp ground black pepper
1 tsp ground coriander
1 Tbsp ground cumin
1 Tbsp ancho chili powder
1 Tbsp paprika (for color)
½ tsp cinnamon
½ Tbsp kosher salt
½ Tbsp raw sugar
Took brisket out of refrigerator, liberally dusted with dry rub and smoked per usual WSM high heat method.
At internal temp of 170 on the flat, I separated the flat from point, wrapped the flat in an aluminum pan with 1 Tbsp pomegranate molasses, ¼ cup apple juice and 2 Tbsp butter, and smoked for 1 and ½ hour more with point (unwrapped) beside it. Flat was tender, I set it beside the point for another 40 minutes to firm up the bark. Collected juices from the pan; removed the fat from the juices and reduced. Added a little butter and s & p to taste. Removed both flat and point, wrapped and set aside.
Sauce was reduced liquid from pan, thickened with a little butter.
Eggplant and brisket on:
Brisket flat sliced, point cubed.
Rhubarb-raspberry tart.
I hope everyone had a great weekend. Thanks for looking. -Gary
