Sylvan Lake Backyard Potluck BBQ

Harold

Jane and I have to decline as we will be away that day. Hope you all have a great time. 

Margo & George

Darlene & Ian

Count me in. going

Joe will be there

Michele and I are in and looking forward to seeing everyone. 
 

Jacq & Al 

Braxton & Julie 

Bill & Joan plan to attend.

Jim will be attending

Tom & Lynda will be attending 

HI Mark and I are going!(2)  should be great fun with Lionel and Doreen!... can't wait to see everyone's new vehicles!!!

Ron and Mary wouldn’t miss it!

Sorry but we have to cancel. Sheila is sick and we can't do it. Going to miss seeing everyone!

HI Mark and I are going!(2)  should be great fun with Lionel and Doreen!... can't wait to see everyone's new vehicles!!!

Lionel and Darren have shared the wonderfully delicious BBQ'd brisket recipe with us.

Smoked Brisket

Brisket is a tougher cut of meat that can be enjoyed immensly if cooked slowly for a long time. It takes a lot of patience and a few failures to get it right.

Once you get it the way that you like it, it will be hard to find a more flavourful, more juicy and more versitile cut of meat.

The brisket comes from the front breast plate of the cow and is comprised of strong muscles and connective tissues. Cows do not have collar bones to support their weight therefore these muscles and tissues support about 60% of the animals weight. It is import to be able to understand that in order to be able to develop the patience to correctly cook a brisket…”slow and steady wins the race”.

The flavour of the meat is dependent on several aspects of the preparation and cooking of the brisket. Spices, rubs and sauces all have their unique ingredients and flavours that can “make or break” a beautiful cut of meat into an unpallatable meal. I will get into the spices shortly.
The biggest mistake that can hurt your creation is cutting off the Fat! Today’s cuisine has us believing that no fat is heathier for us. That may be so, but cutting off all the fat before cooking the brisket will rendor your brisket dry and flavourless. If you choose to reduce your fat intake, trim it off after the brisket is cooked.

Instructions:

1)         Choose an “untrimmed” brisket from any local butcher or local box store to your size and liking. Most box store briskets will be vacuum wrapped so it may be difficult to choose a size or even something that you like. 
 

2)         If it is frozen, take it out and thaw in a pan or tray on the counter (yes, on the counter), out of the sun for at least 12 hrs. I usually start thawing a large piece of meat like a brisket at least 24 hours a head of time.
 

3)         Trim any excess sinue (thin white silver skin) from all sides that you can get at. Don’t worry if you leave any, you can trim it later.

4)         Trim the fat to leave about ½ inch where ever its thick
 

5)         Once thawed, replace or clean your tray and re-locate the brisket on the clean tray. Add your spice mixture to the brisket by using a table spoon to generously sprinkle the spices on the brisket and rubbing them into the meat with the tips of you fingers (ensure your hands are washed of course). Make sure that all sides and ends are well coated.

6)         Set the brisket to the side for an hour to allow the surface of the meat to dry to the touch. The spices should almost feel like a “thin crust”. As the fat rendors during the cooking process, the spices will absorb the fat drippings.

7)         Add a meat thermometer (2 are better) to the brisket, remote controlled (smart) is best if you have them. I use an “EASY BBQ” unit that has 2 probes, an LED transmitter and an APP for my phone. Amazon has several brands and types.Place 1 in the centre of thickest part and one in the centre of the thinest part. You can monitor the temperature without opening the lid and losing heat.

😎         Pre-heat your grill or smoker to 250F and make sure that you have enough fuel to last for up to 8 hours. You don’t want to run out for fuel ½ through the cooking process. If you have a pellet smoker, a full hopper of pellets will easily do the job.
Pick your favourite flavour of smoke that you use with red meat. But remember that Miskeet and hickory have a very strong flavour that could overpower your spices after 8 hours of smoking. A combined pellet with other woods is more suttle than the full on heaviness of hickory or miskeet.

9)         Set the Brisket in the middle of the grill with the Thickest part in the hottest area and close the lid. Leave it alone for at least 4 hours on 250F….thus the test in patience begins!
You can watch the temperature gradually rise particularly in the thinner section. You should be seeing a change in temperature of 4-5 degrees per hour at the beginning, 8-9 degrees per hour during the middle of process and excelerating to 12-13 degrees in the last hour as the heat penetrates the meat.

10)   After 4 hours, check the brisket is starting to show signs of darkening on the outside. It will eventually develop a “bark” like apperance at the end. Close the grill back up and return  back every hour after. Continue to cook the brisket until an internal temperature of 160 degrees is reached in the THICKEST part of the meat.

11)   Once you reach that desired temperature, remove the brisket and place on a cutting board and let it rest, covered with tin foil for 15-20 minutes.

12)   Slice and serve.

Spice Rub:

I use approximately a full 1 CUP (simetimes more) of combined spices to coat my brisket.

Combine all the spices and mix well before applying, patting the mixture onto every part that you touch and under any portion that you can open up to.

In a glass bowl, combine the following spices:

4 tbsp granulated garlic powder 

4 tbsp of your favourite Steak seasoning (Chicago steak spice, McCormic Steak spice…whatever you like)

2 tbsp onion powder

1-1/2 tbsp Cummin

2 tsp Smoked Paprika (or sweet paprika)

2 tsp Thyme (this can be overpowering so limit this spice)

1 tsp ground black pepper

Enjoy the experience, It is a “work of art” once you get it the way that you like it.

Lionel & Doreen Thibeault

2006 Cobalt Blue Boxster
Sylvan Lake