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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Tuesday, May 09, 2006

Recipe: Jim Goode's "Plugged Brisket"

Ok, you've got the rub and you've got the mop. Now how do you turn it into barbecue brisket?

Well, here you go. This will complete the Jim Goode Triliogy of brisket recipes. This recipe also comes from the great book, Legends of Texas Barbecue Cook Book by Robb Walsh.

Jim Goode's "Plugged Brisket"

Packer's cut (untrimmed) USDA Select beef brisket, 8 to 10 pounds
3 cloves garlic - peeled
1 cup Jim Goode's Beef Rub
1 tablespoon olive oil
6 cups Jim Goode's Barbeque Mop

On the lean side fo the brisket, you'll find some pieces of hard fat. Remove some with a knife, cut it into 1/4 slices, then cut the slices into square plugs about one inch long. Make about 12 of these plugs. Cut the garlic cloves into thin slivers.

In a mixing bowl, combine the plugs and garlic slivers with a few tablespoons of the rub and the olive oil, and turn with a spatula to mix well.

With a paring knife, make 1-inch deep slits on the lean side of the brisket at regualr intervals. Widen the hole with your finger and force a fat plug and 2 slivers of garlic into it. Force them deep or they will pop out during the cooking. Repeat to use up all the plugs and slivers. Season the brisket with the remaining dry rub, pressing the spice mix into the meat. Wrap the brisket in plastic wrap or a freezer bag and refrigerate overnight.

Set up your smoker for indirect heat with a water pan. Use wood chips, chunks or logs and keep up a good level of smoke. Maintain a temperature between 210 and 250 degrees. Place the brisket in the smoker, as far from the hear source as possible. Mop every 30 minutes, rotating the brisket to cook it evenly, keeping the fat side up at all times. Add charcoal and or wood every hour or so to keep the fire burning evenly. The meat is done when a thermometer reads 185 degrees at the thick end or when a probe goes through with a little reisitance.

Serves 10 to 12.

(Sorry there's no pictures, blogger is acting up today.)


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