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?Sonny Bryan's Smokehouse???
Was looking for something and found one of my many cookbooks had a BBQ brisket recipe with this statement about it made by the owner of the restaurant Michael LeMaster: "If you're a first timer at fixing brisket, this simple test will tell you if it's ready - Insert a large fork straight down into the flat end of the brisket and ift it straight up; if the fork comes out easily and does not lift the meat, it's done." I found that "straight" part very interesting. A recipe for the bbq sauce was on the next page and was caught my eye just as much because it is very simular to what I have been doing with the exception of using some dried peppers instead of out of the spice jar. Here it is:
4 ancho chile pepper
2 cups water
1 cup ketchup
1 cup cider vinegar
1/2 cup worchestershire
2 tbs paprika
2 tbs dry mustard
1 tsp grd blk pepper
1/2 tsp cracked blk pepper
1/4 cup butter or margarine
Toast anchos until soft. Transfer to saucepan, add water. Bring to boil. Reduce heat, simmer 5 min. Remove from heat; let stand 10 min. Remove seeds or not from anchos and place in blender and reserve water. Put water and in blender and blend till a smooth puree. Transfer mixture to medium saucepan with other ingredients and brig to boil. Reduce heat; gently boil 30 min ; remove and discard lemon half and stir in butter. Makes 4 cups. [p]Well there it is and I just got back from rounding me up a 10 lb whole, choice, brisket. I plan to use the tip from this forum on how to trim it and cook fat side down, we'll see.