High-Temp Brisket Paste Question


 
A

a gampher

New member
Hello,

I'll be trying my first high-temp brisket and I think I may miss all the flavor the bark adds to the meat. I've read quite a few high-temp brisket threads and have come to the conclusion that Kevin's rub over paste method provides a nice alternative to the missing bark. My issue is that the only pastes I've found are pretty complex and include things I don't usually stock in the kitchen. Does anyone have any simple paste suggestions I can try out for the first try?

Thanks!
 
Purée several peeled cloves of garlic with some onion and a splash of Worcestershire. If you have a fresh chile chuck that in there as well. (Or reconstitute a dry one and add it.) Tighten up the paste by adding some granulated garlic and/or granulated onion. Other possible additions: ketchup, fresh herb leaves, fresh ginger (not too much), shallot, scallion, red bell pepper. Make it the consistency of peanut butter.

If you wish, when the brisket is tender unwrap it from the foil and return it to the cooker for a bit so the surface dries some.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Purée several peeled cloves of garlic with some onion and a splash of Worcestershire. If you have a fresh chile chuck that in there as well. (Or reconstitute a dry one and add it.) Tighten up the paste by adding some granulated garlic and/or granulated onion. Other possible additions: ketchup, fresh herb leaves, fresh ginger (not too much), shallot, scallion, red bell pepper. Make it the consistency of peanut butter.

If you wish, when the brisket is tender unwrap it from the foil and return it to the cooker for a bit so the surface dries some. </div></BLOCKQUOTE>

Awesome. Thanks a bunch!
 
mmmmmm... high temp brisket paste
homer-drool.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by a gampher:
My issue is that the only pastes I've found are pretty complex and include things I don't usually stock in the kitchen. Does anyone have any simple paste suggestions I can try out for the first try?

Thanks! </div></BLOCKQUOTE>
Yeah, Kevin's paste for brisket. Nothing fancy in there. Link to Kevin's patse rub. I've used it before on high heat briskets and really liked it. If you don't have green corns, use white, if no white corns just use black. Recipes aren't written in stone, and I rarely (almost never) follow them to a T. I use them as a guide, and make them to my own tastes/make them with what I have on hand. HTH
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by a gampher:
Hello,

I'll be trying my first high-temp brisket and I think I may miss all the flavor the bark adds to the meat. I've read quite a few high-temp brisket threads and have come to the conclusion that Kevin's rub over paste method provides a nice alternative to the missing bark. My issue is that the only pastes I've found are pretty complex and include things I don't usually stock in the kitchen. Does anyone have any simple paste suggestions I can try out for the first try?

Thanks! </div></BLOCKQUOTE>

the bark is the reason i make brisket. i have tried high fastand the missing bark was a huge downer for me. the paste thing may be an alternative but its the burnt crispy meat taht does that trick for me.
 
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