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Sunday, November 29, 2015

A Guam Style Brisket



                                    


This is a tasty way to prepare brisket, something different and easy to make. The recipe belongs to talented friend Ruben in Guam. Ruben's blog

I start by slicing a whole packer brisket into 1/4" to 1/2" slices...








Marinated overnight in a mixture of
1/2 cup kosher salt
2 cups brown sugar
3 TBS Tender Quick
3 TBS minced ginger
1/2 cup soy sauce
4 Quarts water






I started a small fire in the bottom of the Hasty Bake cooker. Removed the cooking rack and lowered the hot coal rack to the lowest setting. Then hung the meat on the top rack...





I let the strips of meat slow smoke from 4 to 6 hours, depending on thickness. Remove them while they are still juicy and pliable..



















This stuff is really tasty.









The meat is plump, juicy and so good. I bag most for the freezer but keep some in the fridge for quick meals or snacks.

I have been making this stuff for a few years now thanks to Ruben. It's one of my favorite ways to prep brisket. 

Hope everyone had a safe and happy Thanksgiving. Between deer season, ice storms and Thanksgiving, I've been keeping pretty busy. I plan on posting more pics as soon as I get them on the puter.

Thanks for stopping by!

11 comments:

Joe said...

That looks REALLY good. All the flavor of jerky, but softer.
Nice.

BTW, I am lusting after the dutch oven in your prior post (enchiladas).

Thanks,
Joe

cowgirl said...

Thanks so much Joe! The flavor of ginger in the mix almost makes me think of char siu. :)
That dutch oven is one of my favorites. It's good sized... 12". When full, it's a heavy sucker! lol

Hope you had a nice Thanksgiving. Thanks for stopping by!

Oneeye said...

So nice to see your blog active again! I have always enjoyed reading and learning from it. I found your venison pastrami recipe 3 or 4 years ago and that is what I do with our venni hams now. Just made 20 lbs this past weekend! Thanks much for the time that goes into your posts.

Joe H Jewett

cowgirl said...

Joe, Thank you!! I'm glad to hear the pastrami recipe is working out well for you, it's one of my favorites.
Congrats on bringing home the venison this year! I have some hanging in the shop right now. Hope to cut it up in a day or two.
Your 20lbs of pastrami sounds great! :D

Thanks for stopping by, I really appreciate it!

Chris said...

Very cool, I like this idea although cutting a whole brisket into such small strips will feel so very wrong;)

Tango Joe said...

Wow, this looks fantastic! I am heading over to Ruben's blog as well to check him out.
I have a question.
When setting up your Hasty Bake for this cook, what was the distance from the coal bed to the lower parts of the hanging meat?
When I try this I will be using the warming box of my Shirley Pit and see I can recreate your cook.
Thank you.

cowgirl said...

lol Chris it does feel unnatural to slice a whole brisket. Great to see you, hope all is well! Thanks Chris. :)

cowgirl said...

Thanks Joe! Great to see ya. I don't know the distance off the top of my head but I'll measure it and let you know.
I think I actually measured it once so it might be posted here somewhere. I'll look.
If you ever get tired of that Shirley let me know. I'll take it off your hands. lol
Thanks again Joe! :)

Jeff Bushman said...

Looks great! I have made 15 lbs of trail bologna out of my buck this year and will be doing snack sticks today. Then I'll put the smoker away fro the winter.

cowgirl said...

Bushman that sounds great! I bet both the bologna and snack sticks are awesome. I need to make some soon.
Congrats on the buck too!

I finished cleaning my second deer last night. Cubed a lot of it for burger later. It's nice to have the meat for the winter.
Great to see ya, hope you have a nice weekend! :)

cowgirl said...

Tango Joe, I measured the Hasty Bake rack. The top rack was about 29" from the hot coal rack (without the meat).
Some of the strips of meat were 4" and some were probably 8". Hope this helps. Good luck with your cook! :)