We had to try it. Not a fail, but it wasn’t as easy as it looked on TV!

A quick quiz for all of you fellow Food Network junkies:

What is the one food you keep seeing, and every once in a while think “Mmm. I should try making that.”

For me, the sight of a brisket on a bbq is intriguing.  Slightly scary, and very tempting.  Normally, I make my mom’s famous recipe:

1 brisket (lean part only, but that is a personal thing)

yellow mustard

ketchup

Goodman’s onion soup mix (really, it is the best)

Dried prunes, pears and apricots.

Pickling spice and/or bay leaves if desired.

Carrots

Smear the brisket with the ketchup and mustard. Sprinkle on the soup mix – be generous.  Cover the top with the dried fruit and carrots.

Cover the whole thing REALLY tightly. Cook at 350 for 30 minutes, then turn down to 275 or even 250 and let it cook… a really long time.  I’m talking 6 or 8 hours.

You can add potatoes around the outside, but in that case add a cup of water.

ANYHOW…back to my bbq brisket.

I braved it.  I gave it a rub (any dry rub will do – I used garlic, paprika, smoked paprika, pepper, brown sugar, dry mustard), let it sit in the fridge for a day, let it come to room temperature, then…

My husband (the grill-master) put it on a 225 degree BBQ for 10 hours, brushing it every few hours with some BBQ sauce (we are partial to Rufus Teagues).

an hour or so into cooking

an hour or so into cooking

getting there

getting there

10 hours later, it was gorgeous

IMG_0525

But hard.

So we went to plan B. Had cheese and crackers for dinner, put the brisket in the fridge overnight, and the next day put it into a 250 degree oven for 6 hours.

Then it was awesome!  We pulled it apart and make mythical sandwiches.

Was it worth it?  Probably not.  Oh well, I guess there’s a reason to keep watching my foodie friends on TV.

Advertisements

One comment

Comments are closed.