Monday, March 14, 2011

John's Smoked Brisket

John went to Sams again.  Since he came home with enough beef to feed a small third world country,  we had his Smoked Brisket on Saturday (um, and Sunday, and probably again for lunch a couple of times this week).

Spice Rub for Brisket
3 tablespoons paprika
2 tablespoons  pepper
2 tablespoons tablespoons salt
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon cumin

1 teaspoon cayanne
Smoke the brisket, fat side up, over hickory wood for 1.5 hours per pound. 

It's really good, but better, I think after it's been in the refrigerator overnight.  It's just like the fabulous brisket from the Benton deli, Breitweiser's (doesn't have a website). 

Here's my menu for the week:
Monday: Broccoli Cheddar Soup and Irish Soda Bread
Tuesday: Greek Turkey Meatballs with Tzataki; Hummus and Pita Bread
Wednesday: Salmon with Roasted Cauliflower
Thursday: Breakfast Burritos
Friday: Refrigerator clean-out buffet