DRY APPLE SLICES RECIPES

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BEGINNER BRISKET | RED MEAT RECIPES | WEBER GRILLS



Beginner Brisket | Red Meat Recipes | Weber Grills image

Beginner Brisket

Provided by Jamie Purviance

Categories     Red Meat

Total Time 12 hours 30 minutes

Prep Time 30 minutes

Cook Time 12 hours

Yield 10 servings

Number Of Ingredients 5

12 pounds/5.5 kilograms 1 each untrimmed whole beef brisket, including both flat and point sections
¼ cup/70 grams salt
¼ cup/25 grams coarsely ground black pepper
2 cups/475 milliliters favorite barbecue sauce
10 hamburger buns, split

Steps:

  • Using a very sharp knife, trim the fat on the fatty side of the brisket so it is a scant 1/4 inch thick, making sure it is no thinner than that. On the meatier side, remove the web-like membrane so the coarsely grained meat underneath is visible. Make sure to cut away and discard any hard clumps of fat on both sides of the brisket.
  • In a small bowl stir together the salt and pepper. Coat the entire surface of the brisket evenly with the seasoning. Put the brisket on a plate and refrigerate until ready to smoke (you can do this up to 12 hours in advance).
  • Prepare the water smoker for indirect cooking over very low heat (200° to 250°F). Brush the top cooking grate clean.
  • Spray the brisket on both sides with water to wet the surface. Add 3 or 4 large mesquite and/or oak chunks to the smoker. When smoke appears, place the brisket, fat side down, on the top cooking grate, and cook over indirect very low heat, with the lid closed, until a nice dark crust forms on the surface, about 4 to 5 hours, adding the remaining wood chunks to the smoker after the first hour. The surface color of the brisket is important as it indicates you have created a good “bark” and the brisket will no longer absorb much smoke. While color is the primary indication, you should also check the internal temperature of the brisket with an instant-read thermometer inserted in the thickest part; it should register between 150° and 160°F.
  • Remove the brisket from the smoker and spray it again on both sides with water. Spray a large sheet of parchment paper with water to dampen it, then wrap the brisket in the parchment, covering it completely. Now wrap the brisket in heavy-duty aluminum foil, again enclosing it completely.
  • Place the wrapped brisket, fat side down, on the top cooking grate and continue cooking over indirect very low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the brisket registers 200° to 203°F and the meat is so tender than when you press it with your fingers through the foil it feels like a giant marshmallow, 5 to 7 hours or longer. Tenderness is a more important indicator of doneness than temperature, as timing can vary according to the beef breed and characteristics of the meat.
  • Transfer the brisket, still wrapped in parchment and foil, to a dry, insulated cooler, close the lid, and let the meat rest for 2 to 4 hours.
  • Unwrap the brisket and place it on a cutting board, being careful to keep the precious juices trapped in the wrappings. Pour the barbecue sauce into a medium saucepan and warm over medium heat on the stove until hot, about 5 minutes.
  • While the sauce heats, cut the brisket across the grain into thin slices. Serve the slices with as much or as little of the sauce as you like. You can either drizzle the reserved meat juices over the slices or add them to the sauce. If the meat from the flat portion of the brisket is a little dry, coarsely chop it and mix it with as much sauce as you like.
  • Serve the brisket warm on the buns.

Nutrition Facts : Calories calories

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Aug 18, 2021 · By placing apple slices in a container with the cake, the juice will evaporate and moisten your dry cake. I would use apple slices with caution, though. The flavor of the apple may mingle with the flavor of your cake. In many cases, this may not be so bad. But if the flavor of your cake does not complement the flavor of the apple slices…
From insanelygoodrecipes.com
See details


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After I put all the apple slices in a bowl and added the cinnamon and sugar but I put 1/2 teaspoon more of sugar. I stirred them until they were completely covers in the cinnamon and sugar. After I …
From allrecipes.com
See details


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Put the apple slices in a bowl and toss with the lemon juice and zest. Mix the flour, baking powder, cinnamon and spice in a large mixing bowl. Whisk the eggs with the 100g of sugar, the milk and …
From hairybikers.com
See details


PORK DRY RUB RECIPE - SALTPEPPERSKILLET.COM
Nov 28, 2018 · How to store dry rub. Store the dry rub in a sealed container in a cool dry place. Moisture is the enemy and will cause clumping. There are tons of container options out there. These …
From saltpepperskillet.com
See details


OLD FASHIONED APPLE UPSIDE DOWN CAKE - SO EASY TO MAKE!
Mar 31, 2021 · Transfer the apple slices to the prepared pan and pour the syrup from the pan over them. To Prepare the Cake Batter. Preheat oven to 350 degrees F. Grease a 9x9 inch baking …
From rockrecipes.com
See details


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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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See details


BAREFOOT CONTESSA | HERBED PORK TENDERLOINS WITH APPLE ...
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See details


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Jun 03, 2018 · Why use this Apple Crumble recipe? There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, tastes great and it makes an Apple Crumble that is everything it should be. Specifically: 1. The apple filling is not dry …
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See details


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From topsecretrecipes.com
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