The Brisket Chronicles & The Smoking Gun (Breville)
August 1, 2019 by Jenny
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Title: The Brisket
Chronicles: How to Barbecue, Braise, Smoke, and Cure the World’s
Most Epic Cut of Meat
Author: Steven Raichlen, America’s grill
master, who has authored a library of books devoted
to barbecue.
I confess barbecue-type cookbooks don’t blow up my skirt. but a
book devoted to brisket – that’s Marilyn Monroe skirt’s over a
street grate exciting. I never felt that way about brisket until I
encountered burnt ends. Burnt ends are the crispy, flavor packed
bits from the point end of the brisket. I’ve been known to push
away my child’s hand to get the last one on the plate. Before you
can relish burnt ends you must have a brisket, and no one does
brisket like Raichlen.
The
Brisket Chronicles shares pages on preparing this cut of
meat along with rubs, sauces, jams and so much more including
sides. Brisket in ramen, Raichlen has it covered. The meat genius
even has recipes for Brisket tots – fried potato nuggets packed
with flavor and brisket!
Special thanks to Workman Publishing for providing two recipes
for our members to try now as well as three copies of this killer
book in our giveaway below.
Joe’s Kansas City-style brisket
Add
this recipe to your Bookshelf (click the blue +Bookshelf
button).
YIELD: Serves 10 to 12
METHOD: Barbecuing
PREP TIME: 20 minutes
COOKING TIME: 8 to 10 hours, plus 1 to 2 hours for resting
HEAT SOURCE:Smoker (ideally, an offset barrel smoker)
YOU’LL ALSO NEED: A large (13-by-9-inch) aluminum foil pan; wood
logs, chunks, or soaked, drained hardwood chips; a metal bowl or
aluminum foil pan (for the smoker); a digital instant-read
thermometer (preferably remote); spray bottle; heavy-duty aluminum
foil; an insulated cooler; a rimmed sheet pan; a deli-style meat
slicer or electric knife
WHAT ELSE: Most of the briskets in this section are cooked to an
internal temperature of around 205°F. This makes them
supernaturally moist and cut-with-the-side-of-a-fork tender-the
texture we associate with Texas barbecued brisket. Joe’s Kansas
City Bar-B-Que cooks the meat only to 185°F, which leaves it still
sufficiently firm to slice on a meat slicer. Joe’s also suggests
wrapping the brisket in foil partway through the cook. Imagine
that-the “Texas Crutch” (page 60) in Kansas City.
In a city as barbecue-obsessed as Kansas City, there are many
styles of brisket. None is quite as distinctive as the brisket at
Joe’s Kansas City Bar-B-Que, founded by Jeff Stehney, head pit
master of the much-decorated Slaughterhouse Five championship
barbecue team and a 2017 inductee in the Barbecue Hall of Fame.
Stehney starts not with whole packers, as is the practice in Texas,
but with brisket flats. He gives them the usual rub and smoke
treatment, but what really sets them apart is the way they are
carved-into paper-thin slices on a deli-style meat slicer. This
gives you a sandwich with a shaved beef texture that may remind you
of Chicago’s Italian beef.
Ingredients
I confess barbecue-type cookbooks don’t blow up my skirt. but a
book devoted to brisket – that’s Marilyn Monroe skirt’s over a
street grate exciting. I never felt that way about brisket until I
encountered burnt ends. Burnt ends are the crispy, flavor packed
bits from the point end of the brisket. I’ve been known to push
away my child’s hand to get the last one on the plate. Before you
can relish burnt ends you must have a brisket, and no one does
brisket like Raichlen.
The
Brisket Chronicles shares pages on preparing this cut of
meat along with rubs, sauces, jams and so much more including
sides. Brisket in ramen, Raichlen has it covered. The meat genius
even has recipes for Brisket tots – fried potato nuggets packed
with flavor and brisket!
Special thanks to Workman Publishing for providing two recipes
for our members to try now as well as three copies of this killer
book in our giveaway below.
Joe’s Kansas City-style brisket
Add
this recipe to your Bookshelf (click the blue +Bookshelf
button).
YIELD: Serves 10 to 12
METHOD: Barbecuing
PREP TIME: 20 minutes
COOKING TIME: 8 to 10 hours, plus 1 to 2 hours for resting
HEAT SOURCE:Smoker (ideally, an offset barrel smoker)
YOU’LL ALSO NEED: A large (13-by-9-inch) aluminum foil pan; wood
logs, chunks, or soaked, drained hardwood chips; a metal bowl or
aluminum foil pan (for the smoker); a digital instant-read
thermometer (preferably remote); spray bottle; heavy-duty aluminum
foil; an insulated cooler; a rimmed sheet pan; a deli-style meat
slicer or electric knife
WHAT ELSE: Most of the briskets in this section are cooked to an
internal temperature of around 205°F. This makes them
supernaturally moist and cut-with-the-side-of-a-fork tender-the
texture we associate with Texas barbecued brisket. Joe’s Kansas
City Bar-B-Que cooks the meat only to 185°F, which leaves it still
sufficiently firm to slice on a meat slicer. Joe’s also suggests
wrapping the brisket in foil partway through the cook. Imagine
that-the “Texas Crutch” (page 60) in Kansas City.
In a city as barbecue-obsessed as Kansas City, there are many
styles of brisket. None is quite as distinctive as the brisket at
Joe’s Kansas City Bar-B-Que, founded by Jeff Stehney, head pit
master of the much-decorated Slaughterhouse Five championship
barbecue team and a 2017 inductee in the Barbecue Hall of Fame.
Stehney starts not with whole packers, as is the practice in Texas,
but with brisket flats. He gives them the usual rub and smoke
treatment, but what really sets them apart is the way they are
carved-into paper-thin slices on a deli-style meat slicer. This
gives you a sandwich with a shaved beef texture that may remind you
of Chicago’s Italian beef.
Ingredients
- 1 large brisket flat (6 to 7 pounds)
- 1/2 to 3/4 cup Slaughterhouse 2.0 Championship BBQ Rub (recipe follows)
- 1 cup apple juice or apple cider, in a spray bottle, for spritzing
- 12 hamburger buns, brushed with 3 tablespoons melted butter and grilled or toasted (see What Else, page 72), for serving
- Your favorite sweet-smoky barbecue sauce (I’m partial to my bottled Project Smoke Lemon Brown Sugar or Spicy Apple Barbecue Sauce), or one of the sauces in chapter 10, for serving Sweet pickle chips, for serving
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tablespoons chili powder
- 2 tablespoons dry mustard powder, such as Colman’s
- 2 tablespoons sweet paprika
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons dried granulated lemon peel
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoon cayenne pepper
****
What if you want smoke flavor but don’t have access to a grill or smoker or it’s too cold to shovel out your grill after a blizzard? For those times, the Smoking Gun comes to the rescue. When I attended the James Beard dinner in 2018 one of our swag gifts was Breville’s the Smoking Gun. It is ideal for anyone who wants to infuse a little smoke into a dish without leaving the comfort of your kitchen.
This month marks EYB’s 10th anniversary and the good folks at Breville is providing one of these handy tools as a grand prize to one of our cookbook winners in the giveaway below!
The publisher is offering three copies of this book to EYB Members in the US and Breville is offering one member the Smoking Gun. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries.
Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 4th, 2019. a Rafflecopter giveaway Category: Cookbook Giveaways, Recipes
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