Brisket

If you ask Bryan, I forced him to make a brisket this year. And he didn’t want to do it. And I better stay up with him while he smokes it.

Which I did.

We went to bed at 4:30AM Christmas morning.

I asked my father in law for his recipe to marinade the brisket. My father in law cooks the most amazing BBQ ever created. If he had a BBQ place, he would be sold out every day. Every. Single. Day.

His ribs are my favorite though.

He gave me a not exact recipe because he eyeballs it. It was pretty close to a bulgogi recipe but without the meat tenderizer or the sesame oil. Seemed easy.

He also told me to start the marinade two days ahead and that the meat might turn black.

Don’t ask me how to smoke brisket. It took Bryan about 11 hours, constantly checking it. As long as it stayed around 250 the whole time, the brisket comes out juicy. We ended up using pecan wood chunks and pecan wood chips. Always use pecan when you can. If possible, use walnut.

Of course, this whole smoking brisket thing didn’t go as planned, and there was heated discussion about it. Add the fact that there was some confusion about what the brisket was for because family Christmas is two days after Christmas, it became more of a hassle. Which made the whole thing rather frustrating.

For some odd reason, I don’t know how and I don’t really care who decided it, the family was under the impression that the brisket Bryan was smoking was for family Christmas instead of our personal Christmas. I must admit, this misunderstanding was a rather frustrating one because no one called us to confirm what our brisket was being used for. So that when this mysterious fog cleared, confusion had slipped in. We never said we were bringing the protein to family Christmas. Hell, I didn’t even know it was going to be pretty much a potluck until Mumika came into town. But somehow, someone decided that was what was going to happen.

This assumption was not only improper but also impolite. Someone should have picked up a phone and talked to one of us. A five minute conversation of “Hey, is that brisket I know your making for us or for you?” Instead of a, “Well, I thought you were making that brisket for the family.”

I just don’t get it. I just don’t know. It feels like some sort of scheme. Like someone put it into someone else’s head and everyone just ran with it assuming we would bring some of the leftovers. I mean, it was an 11 pound brisket and other than Mumika, there is only two people eating it. Why would two people need an 11 pound brisket?

Well, I have plans for it. Brisket tamales, brisket enchiladas, brisket shepard’s pie. That’s at least 6 days of food I don’t really have to worry about. With a rather hectic schedule from school, internships, work, probably two jobs, and what have you, I need to be able to have meals in the freezer that only needs to be popped into the oven at whatever temp and baked for so long and *boom* dinner’s ready.

But I digress
image

Brisket Marinade

3/4 cup sugar
1 onion sliced
1/2 cup soy sauce
1/2 cup vegetable oil
a few dashes of garlic power
some salt.

Directions

Get a huge sturdy plastic container that can fit the brisket.

Mix the ingredients together in a small bowl.

Salt the brisket.

Pour some of the marinade at the bottom of the plastic container.

Place the brisket into the plastic container.

Pour marinade over brisket.

Place lid on top and shake a little. Put in the fridge for up to two days. Shake the container every so often.

 

 

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One thought on “Brisket

  1. Pingback: Cuban Sandwich | The DIABETIC Kitchen

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