How To make Fireside Brisket
1 whole brisket
8 pounds
2 large cloves garlic :
minced
2 large onions -- coarsely chopped
pepper 3 tablespoons worcestershire sauce
2 packages onion soup mix
1 bottle chili sauce
1 can beer
8 carrots
3 slices corn rye bread
Rub brisket with garlic and place on bed of chopped onions in a roasting pan with a tight fitting cover. Over the brisket place the following in this order: pepper, worcestershire sauce, onion soup mix, chili sauce and beer. Lay carrots in the pan around brisket. Tear bread into small pieces and tuck under the brisket, so liquid is covering the bread. Cover and bake in preheated 350 degree oven for one hour. Reduce oven temperature to 275 degrees and braise another 2 to 2.5 hours or until tender. Remove from oven and let stand until cool. Remove meat and slice. Arrange meat slices and carrots on oven-proof platter; cover with foil. To make gravy: Take the bread, half the onions and 2 cups liquid from roasting pan. Place in blender or food processor and process until blended. Return mixture to pan and blend with remaining liquid. About 1/2 hour before serving, reheat meat and carrots with half the gravy. Pour remainder in gravy boat and pass separately. >From "Cooking in Clover," published by the Auxiliary of Jewish Hospital of St. Louis.
How To make Fireside Brisket's Videos
Brisket Trim
Co-owner of Terry Black's (and brisket expert) Mike Black shares his tips and tricks to trim briskets like a pro! He goes into why he does each cut, and how best to accomplish the shape you need for the best cook.
How to Trim a Brisket
For more details and how to smoke a brisket check out our blog post.
Line up three expert pitmasters and grill them on technique, temperature, smoke, wood, fuel, wrapping, resting, or bark and you’ll get three different answers. You’ll pick up on themes—chord changes, if you will—but not “right” answers. At first, it was hard for me to adjust to. But now I understand that the placement of the water pan, the time you spritz or wrap, whether you use charcoal or plain wood for heat, or the sugar content of your rub—those are all stylistic differences, flairs and trills on a theme with one persistent beat: low heat plus time, low heat plus time, low heat plus time.
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How to Trim a Beef Brisket | Tip
Some Barbecue joints remove some of the fat first before smoking for easier prepping and slicing and before serving their customers. Buy yourself a whole beef brisket and then trim it up for a low and slow barbecue on your grill or smoker. It will save you some money, and it's easy to do, as demonstrated by one of the BBQ Pit Boys!
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Trim Brisket Like A Pro
Equipment used in this video:
Victorinox Boning Knife
Cutting Board
Cut Resistant Gloves
Knife Sharpener
Honing Rod
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Trimming briskets isn't easy, but not as hard as most people think. Following for part 1 of 3 brisket videos. Hope you enjoy!
BBQ 101 - How to Build a Fire in your Offset Smoker Firebox and Temperature Management #offsetsmoker
Want great Texas Style BBQ? It starts with the right heat and great smoke. In this video, I explain and show you an easy way to use Charcoal and Wood Chunks to build a great, long lasting, easy to maintain BBQing fire in your Offset Stick Burner Smoker. I also show you how to properly manage the cooking temperature while avoiding dirty, bad-tasting white smoke and running that clean, thin blue some that barbecue is famous for.
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How To Trim A Brisket - Brisket Trim - How To
On this video I want to show y'all how I trim up a brisket and get it ready for my smoker. You can use this trim for any smoker you have, it doesn't matter if you have a UDS, pellet, off set or electric.
Hope you all enjoy!
Smokin Joe