Wednesday, January 13, 2016

Drunken BRISKET Sliders (Onlly 3 Ingredients (Plus a Dry Rub)) - 52 Church PotLuck and Catering Recipes

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I love Brisket... Slow roasted, slow smoked... Toss in a Turkey Roaster (You knew it was good for other things besides turkeys)...  Anyway you like and you get such a rich flavor of fork tender juicy meat.

This recipe is my GOTO Winter Brisket recipe.  It is roasted in the oven overnight (low and slow remember). And when finished simply is the most tender piece of beef you have ever eaten.   LOADED with flavors from the inside out.

First, a word about injection... EASY is that word.

If you only intend to make this once as an experiment, there is a company called "Cajun Injector".  They manufacturer and sell not only an already made injector sauce but along comes a disposable injector (Looks like a syringe).  For about 10 dollars you can get a good injected sauce (Internal marinade), but also the delivery system.  Almost any well stocked large grocery store will stock the Cajun form of the injection marinade.  A large outdoor sportsman store (Think Cabelas or Bass Pro Shop).  If you can't find one of those, of course will be able to help.  They have a large section of their store devoted to outdoor cooking and how to make wild shot game tasty... including over a dozen flavors of their Cajun Injection,

BUT, once you get the hang of this and more importantly, once you taste this dish you will want to get more serious about injecting.  That's when you can start making your own sauce (recipe below).  But when you do that you will need to supply your own needle.


Once you get your own injector (and for over a year I simply reused the Cajun Injector disposable syringe before I bought a more permanent (and easier to clean) needle); you will fall in love with the idea of injecting a marinade inside your meat.  Butterball turkeys have been doing this for years and made themselves the largest selling brand of turkeys.

My 3 ingredient marinade adds Butter for a butter tender brisket, a bottle of Beer (See, the "Drunken" meat comes in here).  Beer adds lots of flavor to the meat.  People have been marinading in wine for centuries... time to add a beer marinade to your repertoire!

Love the idea of sliders.  It is a tricky way to make brisket stretch.  Adds deliver system (hand held) and gives you an opportunity to add a condiment bar (Pickles, BBQ sauce, Fancy Mayo and Aioli, Lettuce and something new you like!).

Pound for pound, this is about as easy as it gets considering the HUGE payoff in flavor.  Even in the worse snowmagedon, friends and family will beat a trek to your doorstep (Tell them to bring a shovel)!


 OK... Here's what I did...

3 Ingredient
Beer Brisket Injection

  • 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
  • 1 Cup Apple Juice
  • 1 Stick Butter, Melted
Cooking Directions
  1. Trim the brisket first,
  2. Melt the Butter,
  3. Whisk together the beer, juice and butter
  4. Inject every square inch, top bottom and sides of the Brisket.
  5. Allow to rest for 30 minutes before adding the Dry Rub.
  6. As Always, ENJOY!
Use a store bought BBQ Rub (or make your own)

Cooking Directions for the Brisket...
  1. Generously apply Rub to every exposed part of the brisket, top, bottom, sides, ends.
  2. Wrap in plastic wrap and allow to come to room temperature, about 1-2 hour
  3. Roast the  brisket LOW and SLOW... bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.          
  4. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.  Brisket will stay warm enough to serve and will actually get even more tender during this wrap rest time.
  5. Slice, make your sandwiches Serve warm and ENJOY!


So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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