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The Water Cooler
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Smoked Brisket Ideas
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<blockquote data-quote="dennishoddy" data-source="post: 2899211" data-attributes="member: 5412"><p>Went the other direction today and used the chuck.</p><p>Couldn't find a Guiness extra stout, so went with a Becks dark beer.</p><p>The beer flavor is certainly carried over to the finished product. The recipient lacked a few items that appeal to us, so I added sliced button shrooms, and yellow squash to the veggi mix.</p><p>Coated the roast with a thick layer of salt/pepper/garlic powder, and smoked in the cookshack for three hours at 225 with light hickory/Apple wood.</p><p>Went for a drive around the lake, came home and put the roast in the veggi's and shredded. Mowed for two hours, took the top off for an hour and put on a cibatta roll.</p><p>Couple of bites, added some horseradish sauce. Much more tasty.</p><p>Ate a second with horseradish sauce, and a slice of pepper jack cheese melted into the meat.</p><p>Nirvana had finally been reached. [emoji106]</p><p>Good stuff.</p><p>Now for the "rest of the story".</p><p>Wife puts all the same ingredients into a croc pot, adds some liquid smoke, goes to work and comes home to the finished product. Its a little juicy. Easy enough to fix by putting in the oven with an open top to reduce. Google Italian croc pot roast.</p><p>Another ingredient she adds is pickled banana peppers to the buns before adding the meat/veggi mix.</p><p>Man, those add a little crunch and kicks the flavor level way up there.</p><p>If you like fiddling around the house all day tending the smoker making the pepper stout beef, go for it.</p><p>I'm going with the croc pot version.</p><p>I'd add just about twice what veggi's they recommend. I like them, and when they cook down, there is not much mixed in with the meat.</p><p>The Corned beef flat is thawed, so that will be made into pastrami this week.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 2899211, member: 5412"] Went the other direction today and used the chuck. Couldn't find a Guiness extra stout, so went with a Becks dark beer. The beer flavor is certainly carried over to the finished product. The recipient lacked a few items that appeal to us, so I added sliced button shrooms, and yellow squash to the veggi mix. Coated the roast with a thick layer of salt/pepper/garlic powder, and smoked in the cookshack for three hours at 225 with light hickory/Apple wood. Went for a drive around the lake, came home and put the roast in the veggi's and shredded. Mowed for two hours, took the top off for an hour and put on a cibatta roll. Couple of bites, added some horseradish sauce. Much more tasty. Ate a second with horseradish sauce, and a slice of pepper jack cheese melted into the meat. Nirvana had finally been reached. [emoji106] Good stuff. Now for the "rest of the story". Wife puts all the same ingredients into a croc pot, adds some liquid smoke, goes to work and comes home to the finished product. Its a little juicy. Easy enough to fix by putting in the oven with an open top to reduce. Google Italian croc pot roast. Another ingredient she adds is pickled banana peppers to the buns before adding the meat/veggi mix. Man, those add a little crunch and kicks the flavor level way up there. If you like fiddling around the house all day tending the smoker making the pepper stout beef, go for it. I'm going with the croc pot version. I'd add just about twice what veggi's they recommend. I like them, and when they cook down, there is not much mixed in with the meat. The Corned beef flat is thawed, so that will be made into pastrami this week. [/QUOTE]
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