So if you recall my previous blog entry (no not that one with the picture) I said that we have been really enjoying the recipes from the “Cook This Not That” book which lead me to peruse a Beef Brisket recipe that I had to try. I had made my grocery list and accomplished just about everything except finding some Champagne Vinegar for a recipe that momma wanted to make. I have always heard of my Belizean buddies bitch about having to go to 6+ stores to grocery shop because of price or quality, I can empathize with them as I went to
Kroger West Memphis, Ghetto Kroger on Cleveland, Midtown Schnucks, Pig on Madison Ah Screw it Momma will just have to go without!
We had great weather on Sunday so I fired up the Egg as off I went into the kitchen to prep and get things ready. I started reading the directions and right off the batch I was in disbelief of what it said;
- Preheat oven to 325 (wait did I just read that correctly?) Let’s try it again shall we?
- Preheat oven to 325 (What the Corn Break Fek!)
I have to admit I almost threw the book in the trash as I have done brisket in the past and had some success but start the cooking process of a brisket in an OVEN? Sorry “Cook This, Not That” but I would rather my little sister be a whore or a St. Louis Cardinals fan than use an oven when cooking brisket!
Anyway I compromised and used the indirect heat method in the smoker rather than waste electricity and it came out ok. I really did like the marinate as it had a good taste but next time we will do the CBT way and see how that turns out. Ok to the pictures;