Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
Ingredients:
7 ounces Can chipotle chilies en adobo
2 tablespoons Corn oil
3 large Garlic cloves
2 teaspoons Ground coriander
1 teaspoon Thyme
1 teaspoon Freshly ground black pepper
Directions:
In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.
Uses: the possibilities are endless.... brush on beef, chicken, or pork before cooking, add a blob to your soup base or drop a blob into your hummus (my personal fav)
Heavenly Maple Syrup Muffins..... need I say more?????
Ingredients:
1/4 cup margarine
1/2 cup sugar
1 teaspoon salt
1 1/4 cup flour
1/2 cup milk
2 teaspoons baking powder
3/4 cup rolled oats
1/2 cup maple syrup
***GLAZE***
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon maple syrup
Preheat oven to 350. Grease muffin pans, or place liners in cups if preferred.
Soften margarine, blend in sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats.
Blend milk and syrup together and pour over dry ingredients, stirring only until just combined. Divide batter evenly among cups. Bake for 20 minutes or until muffins test done.
Mix the butter, powdered sugar and maple syrup. Spread glaze over muffins when they have cooled slightly.
Another great recipe score from Family Fun. This is one of my hubby's favorite meals... and a cinch to prepare. I have never added sugar or vinegar to mine in the past... but I am eager to try this variation. Happy St. Patrick's Day!
The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.
In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
