How To make Dwight's Brisket
SEE DIRECTIONS:
Everyone has their own way of doing things, this the way I do it. First of all you must know up front I am a LazyQ kind of guy, who wants consistency without a lot of effort. Brisket is my favorite of all Q. I usually buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it and while it is still wet apply a rub : 2 oz. of each of the following ingredients : salt,black pepper paprika, garlic powder, accent , chili powder. Add 1/2 oz. red pepper. Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly. After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible. Place the brisket on the smoker, fat side up, hold about 200 or so degrees. Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours. Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restraunt, about 1/4" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step. About 6 to 8 hours prior to serving place the brisket in a deep pan, add about 1/3 cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours the house will be consumed by this mouth watering aroma, driving the inhabitants into a frenzy. The weaker ones will go mad, so make sure your family is mentally stable with some degree of will power to wait on a good thing. If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restraunt. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked. Recipe By : Dwight
How To make Dwight's Brisket's Videos
Should you Dry Brine or Wet Brine your pork meat ????
Should you Dry Brine or Wet Brine your pork ????
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I Almost .... screwed up this $200 wagyu brisket
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Best Smoked Meatloaf Recipe
Smoked Meatloaf
Smoked Meatloaf Ingredients
1 lb Ground Beef
1 lb Ground Pork
3/4 cup Breadcrumbs
2 Large Eggs
3 Garlic Cloves, minced
1 medium Yellow Onion
3 tbsp Ketchup
1/3 cup whole Milk
3 tbsp Fresh or Dried Parsley
1 1/2 tsp Salt
1 1/2 tsp Creole Seasoning or Italian Seasoning
1/4 tsp Black Pepper
1/2 tsp Smoked Paprika
1 tbsp Worcestershire (optional)
Meatloaf Sauce Ingredients
3/4 cup Ketchup
2 1/2 tbsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
1/4 tsp Salt
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I’m ravenous after a night of love making
The morning after Dwight spent all night with Isabella. Michael Scott and Dwight Schrute sit down for breakfast. Michael says “Why are you eating like that?” To which Dwight replies “I’m ravenous after a night of love making”
Season 6 - Niagara - episode 4/5
Couldn’t find the clip anywhere so I decided to post it. Sorry about the stupid logo.
Should you wrap your ribs in .. Foil // Butcher paper // Not at all ????
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VIDEO SPONSORS
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PERKS for PATREONS
????1 Your name at the end of the video
????5 Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
????10 Monthly Giveaway, Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
Support us and become a patreon! -
(Patreon takes 5% of the pledges)
PERKS for YOUTUBE MEMBERS
????5 Weekly written recipe, Acces to old live streams, Acces to the Exclusive Pit Master Club, Your name at the end of the video.
Become a YouTube member -
(YouTube takes %30 of the membership)
MERCHANDISE
????Get a PMX shirt --
????Get your superlicious rub here --
????Get your BoombastiQ rub here --
????Check out our leather aprons --
BBQ GEAR THAT I USE
????Chef's knife - (Germany) / (USA)
????Cutting Board - (Germany) / (USA)
????Barbecue tong - (German) / (USA)
????Kitchen Torch - (Germany) / (USA)
????Thermometer - (Germany) / (USA)
SOME HELP
????You can use these rub recipes instead:
????Help translate our videos for deaf fans-
OTHER PLATFORMS
????Follow me on instagram -
????Like my facebook page -
????Follow me on twitter -
RANDOM ????
(words that help you find this video) bbq sauce how to grill ribs pork overview baby back maniacShould you wrap your ribs in .. Foil // Butcher paper // Not at all ????
BEEF WITH MUSHROOMS
BEEF WITH MUSHROOMS
1/4 kilo (250 grams) beef tenderloin / sirloin
1/4 teaspoon salt
2 teaspoons cornstarch
1-2 teaspoons worcestershire sauce
1-2 tablespoons butter
1 cup/ can sliced mushrooms
1-2 tablespoons minced garlic
1 tablespoon all-purpose flour
1/2 beef broth cube
1/2 cup cream
1/2 cup water
serve with pasta and corn, or rice