Kahar the Mad's Sinful Brisket

[kaharthemad]

Ok I have a new recipe to try...thanks vonk. Now since turn about is fairplay..I bring forth my award winning......
kahar The Mad's Sinful Beef Brisket

The only thing you definently need is a slow roasting BBQ. These can be bought fairly cheaply. BTW if your watching calories stop reading this now. This most likely will put 10 to 20 pounds on your back end just reading the instructions.

Prep: First take a brisket trim some of the excess fat off the side. this is usually trimed to taste, be forewarned that too much fat left on the brisket will give you a very greasy taste. about 1/8 to 1/4 of an inch is perfect.

Next in a large bowl (preferably something that will house the whole slab of meat) add 1 bottle of Soy Sauce and one bottle of Lea and Perrings.

Rub the meat with Kahar The Mad's Sinful Spice Rub(see below for
ingredients)

Place the meat in the bowl (fat side down) after rub down and place in fridge for at least 8 hours.

halfway thru the marinating turn the meat over.


In the Water pan in the slow cooker add water,1tbs Liquid smoke, 4 bay leaves. I reccomend usinging JD smoke pellets(Bought at walmart or any place with BBQ equipment) in the bottom of the cooker instead of the liquid smoke but to each his own. both ways taste great.


Start up the slowcooker. depending on how lazy you are is depending on what slowcooker you want. the one I recommend for a busy life style is a electric slow cooker. If you want to be that real man with the BBQ you can do a charcoal. just make sure to keep the coals hot and replace when it ashes.

place the Meat fat side up on the grill. Let the Brisket cook for about 5 to 6 hours dpending on the size of the meat.
Temp on the meat when finished should read about 130 to 150 in the center depnding on how rare you like it.


Kahar The Mad's Sinful Spice Rub

3TBS Paprika(sweet hungarian if obtainable)
1tbs Onion powder
1tbs Garlis powder
1tbs ground sweet basil
1.5 tbs Dry Mustard.
1tbs red pepper
1tbs Black Pepper.

This is good in a shaker on the table for the extra kick on almost
anything. It works great for a season on BBQ's


weight on a decent size brisket can hit about 4 to 5 pounds.

[Juls]

[vonkaar]

I think people are going to start hating on these recipe threads pretty quickly =p

But yeah, where are the pics? I've always used my mom's brisket recipe and it's pretty much 'best in Texas,' but I'm game to try this out.

Hell, I might beat you on the pics.

[Tikker]

hrm

if i make perogies this weekend, I'll post it

[10sun]

The question is, do you bake, boil, or fry your perogies?

[Jennay]

I make excellent perogi. I boil them first, then fry

[Lionking]

Doesn't this belong in Holy... Discussion?

[10sun]

Actually it belongs in NT's Fit Forum.

[Darcler]

hrm

if i make perogies this weekend, I'll post it

Perogies are the only reason I go see Gid's family at Christmas time.

[Lionking]

Actually it belongs in NT's Fit Forum.

Well, he called it sinful. I'm just saying.

[Evermore]

Ok I have a new recipe to try...thanks vonk. Now since turn about is fairplay..I bring forth my award winning......
kahar The Mad's Sinful Beef Brisket

The only thing you definently need is a slow roasting BBQ. These can be bought fairly cheaply. BTW if your watching calories stop reading this now. This most likely will put 10 to 20 pounds on your back end just reading the instructions.

Prep: First take a brisket trim some of the excess fat off the side. this is usually trimed to taste, be forewarned that too much fat left on the brisket will give you a very greasy taste. about 1/8 to 1/4 of an inch is perfect.

Next in a large bowl (preferably something that will house the whole slab of meat) add 1 bottle of Soy Sauce and one bottle of Lea and Perrings.

Rub the meat with Kahar The Mad's Sinful Spice Rub(see below for
ingredients)

Place the meat in the bowl (fat side down) after rub down and place in fridge for at least 8 hours.

halfway thru the marinating turn the meat over.


In the Water pan in the slow cooker add water,1tbs Liquid smoke, 4 bay leaves. I reccomend usinging JD smoke pellets(Bought at walmart or any place with BBQ equipment) in the bottom of the cooker instead of the liquid smoke but to each his own. both ways taste great.


Start up the slowcooker. depending on how lazy you are is depending on what slowcooker you want. the one I recommend for a busy life style is a electric slow cooker. If you want to be that real man with the BBQ you can do a charcoal. just make sure to keep the coals hot and replace when it ashes.

place the Meat fat side up on the grill. Let the Brisket cook for about 5 to 6 hours dpending on the size of the meat.
Temp on the meat when finished should read about 130 to 150 in the center depnding on how rare you like it.


Kahar The Mad's Sinful Spice Rub

3TBS Paprika(sweet hungarian if obtainable)
1tbs Onion powder
1tbs Garlis powder
1tbs ground sweet basil
1.5 tbs Dry Mustard.
1tbs red pepper
1tbs Black Pepper.

This is good in a shaker on the table for the extra kick on almost
anything. It works great for a season on BBQ's


weight on a decent size brisket can hit about 4 to 5 pounds.

sidebox smokers are the win ( with the proper mods of course) Or the Big Green Egg! Kahar i didnt know you were a Q nut. You make your own liquid smoke?

Left off a few things. Whats the cooking time and the internal temp?

[Gargamellow]

i love u guys

[kaharthemad]

enternal time is about 130 - 150 dpending on rareness desired. cook time has been timed at about 4 to 8 hours depending on heat of coals and such. mine is usually done in about 6 hours for a 5 pound brisket.
as for pics...Ill post pics of it when I BBQ it next. wont be for a few weeks. the smoker got compacted in the move. So Ill have to fork over the big dough for a new one. Im actually looking at making one this time. My bos has some steel drums that have never been used and a plasma cutter. So Ill make one and set it up the way i want it.

Once I start Ill post pics of the build as I go along.

[Gargamellow]

I hate to bring this up, but this doesn't belong in NT fit forum. It belongs it it's own special area for NT Chefs and their favorite recipes.

Last I knew, rabbits didn't eat meat. In fact, I am dieting and I can't eat this shit because of it. Fit insinuates a healthy diet, and a healthy diet does not a brisquet contain.

[Gidan]

We have a brick smoker in our back yard that I have yet to get the enegergy to put doors on and clean up. Seemed like a project that was never finished byt he people who owned the house before us.

[Darcler]

Shame you will never get around to fixing it up, you'll have to leave before you ever get around to it. Then we sell that hell house and get one with air conditioning in the bedroom.

And you can eat brisket on a healthy diet, just eat in moderation. 2oz portions of meat.

[Evermore]

a healthy died CAN contain brisket. the problem is portion size and the frequency you have said beef. long low and slow cook times melt away a good portion of the fat on any piece of meat. of course having this every day isnt healthy but once in a while isnt bad.

Portion size is a big thing also. People want "thier money's worth" so you get portion sizes in resturants that are WAY too big from what you should be eating. For instance, look at the palm of your hand. that is about how much your meat portion should be at any one sitting. About 3 oz. How often do you eat only that much thou?