Brisket, Tender and Juicy with a dash of Country Bob’s Spicy

This week we received an order from Andy of Western Beef & Seafood. Some nice salmon fillets, Ahi tuna steaks and a beautiful 12 pound brisket.

Brisket is an area where I have needed more practice. I think my problem is that I have been over thinking it. My last one was my best so far and this passed it with even more rich beefy flavor, tender and running down your chin juicy.

Patti loves her Church, but said it was hard not to think about what was  smoking at home!

Again, we can always count on Andy aka Western Beef & Seafood for “The Best Stuff” to hit the grill with. Check out Andy at www.westernbeefandseafood.com or 800 - 371 – 2283. Lots of good meat and seafood that he can ship anywhere.

When I think of brisket I think of Texas BBQ and cowboys, chuck wagon beans and cornbread. So, that is how we went with tonight’s dinner. Brisket on the smoker by 6:30 AM and beans in an old cast iron Dutch oven by 7. Now, some time for our morning coffee. An hour before dinner Patti will make up some cornbread for me to put on the grill.

I ran the Royall 3000 for 12 hours using a mix of oak and pecan pellets to smoke the brisket. Then, I pulled the meat and turned the grill up all the way to finish the corn bread.

Prep Time: 5 minutes

Cook Time: 12 Hours

Grill: Royall 3000 wood pellet grill

Pellets: Oak & pecan

1 Beef brisket (we did a 12 pounder)

Spice rubs of choice.  (I used Webber’s Mesquite BBQ RU

For the cornbread:

I package cornbread mix, we used Jiffy brand

4 Tbsp. grated parmesan cheese

1 egg, beaten

1/3 cup buttermilk

6 chili peppers, chopped

1 ½ cups creamed corn, slightly drained

½ tsp. Country Bob’s Seasoning Salt

Directions: Brisket

Rub your seasoning into the meat and set aside to let it come to room temp. Put it on the grill for 12 hours on smoke (180), roughly an hour per pound. Pull and let rest when you reach an internal temp of 190.

Place the corn bread on the grill about the last 15/20 minutes before you pull the meat. After you pull the meat turn the heat up to high for 10 minutes to brown the cornbread. Test with a toothpick, it should come out dry.

Add rub on both sides

Cooking Directions: wood pellet grill

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Turn grill all the way up, when the grill comes to temp. (400+) sear the brisket fat side down. About 10 minutes or so.

Then, set the grill to smoke, turn the meat fat side up and leave it alone for 12 hours. Keep in mind that your cook time will vary by the size of your brisket. All this time I have just been over thinking BRISKET. Not anymore!

Note: I use a spray bottle when cooking on the grill filled with a Country Bob’s All Purpose sauce. We used his spicy; it kept things moist and added tons of flavors.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Beef Brisket and Cornbread on the Royall 3000

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 180-225 degrees. Remember, you are going low and slow here. This will take all day (12 hours); make sure you have plenty of cold beer.

Cowboy Up Brisket, Beans and Cornbread

Tender and juicy, look at the smoke ring

Cornbread on the Grill

 Directions: Cornbread

Mix all ingredients in a bowl, pour or spoon into a well oiled pan and place on grill the last 20 minutes of the brisket’s cook time. Pull the meat when it is done and let it rest.

Turn the grill all the way up to finish browning the cornbread. Check with a tooth pick, if it comes out clean the cornbread is done.

The package calls for 15 minutes at 400, you can’t always do that when you are cooking other things at the same time. So you can cook at a lower temp, but you have to go a little longer. The way I have done it, it picks some flavor from the grill and comes out perfect. My cornbread pan is cast iron by Lodge, a gift from Patti a few years ago.

Cowboy Beans

Ingredients: Cowboy Beans

I have been making these beans for over 20 years now. I have made them on many camping trips over an open fire. I don’t measure anything anymore. I’ll get you close and you go from there. First, my beans are a little on the fiery side so you may want to tone it down now and go open a can.

Ok, let’s do it.

1 lb. dried pinto beans

2-3 cups water, more as needed

2 lbs. hot sausage (sometimes chuck roast or both)

2 large sweet onions, rough chopped

A handful or so of peeled garlic

1/4 cup chipotle chili powder (or more to taste)

1/4 cup crushed red pepper flakes

1 Tbsp. cumin

3 or 4 beef bouillon cubes

Any dried peppers or anything else that looks good that I may have lying around. I like it with a lot of soup so I may add more water.

Directions: Cowboy Beans

Wash beans and put them into a large Dutch oven, add water to cover beans by 2 inches. Set over low heat. Add everything except sausage. Render sausage in a skillet, drain and add to the beans. Cook uncovered over low heat until beans are tender. Stirring occasionally and adding water as needed for about 4 or 5 hours until the bean are tender.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall wood pellet grill, Traeger, Charm Glow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But, sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live Your Passion,

Ken & Patti

Check out Andy at Western Beef and Sea Food 80 371 2283 or
http://www.westernbeefandseafood.com