Wednesday, September 02, 2009
From Summer to Fall - Barbecue Brisket
I usually think of brisket as a fall or winter food. Between pesach and rosh hashanah, I never think to serve brisket - the idea of the oven being on that long for one dish! I don't think so..... But I recently picked up a small piece of first cut brisket, about 3 pounds - and for this shabbat I'm going to try to put it on the barbecue, indirect heat, a few chunks of hardwood if I can find some , and let it go for four or five hours ("Texas" style)- I'm hopeful - and if it's any good, I'll post the method and some pictures of the results - I'll do a dry rub marinade Friday morning before I go to work, then when I get home at 12:30, the brisket will go on the grill - wish me luck!
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If you don't make it too spicy, you can grind up any leftover meat to make kreplach for erev yom kippur. (Make the kreplach when the meat is fresh, then freeze the kreplach, rather than freezing the meat now...)
ReplyDeleteIt's a tiny brisket - only about 3 pounds - LEFTOVERS?????????
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