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 Wood to use to smoke a beef brisket - opinions wanted

Change Page: < 12 | Showing page 2 of 2, messages 31 to 38 of 38
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FriedClamFanatic

  • Total Posts: 1506
  • Joined: 7/14/2008
  • Location: west chester, PA
Re:Wood to use to smoke a beef brisket - opinions wanted Wed, 08/21/13 3:30 PM (permalink)
Looks divine............and the secret hash brown recipe is...........................?????????????
 
#31
    agnesrob

    • Total Posts: 1790
    • Joined: 6/4/2006
    • Location: Park Ridge, NJ
    Re:Wood to use to smoke a beef brisket - opinions wanted Wed, 08/21/13 4:03 PM (permalink)

    First time making this. I will definitely make it again!
     
    Hash-Brown Potato Casserole
    12 servings
     
    Ingredients
    1 stick butter, melted, plus more for greasing
    2 pounds large red potatoes, peeled(I used a pack of Simply Potatoes shredded potatoes)
    2 cups sour cream
    10 ounces Cheddar, shredded, (I used more)
    One 10-ounce can cream of mushroom soup
    1 small onion, finely chopped
    1 teaspoon salt
    1/2 teaspoon pepper
    2 cups crushed butter crackers, such as Ritz
    Directions
    Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
    Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

    <message edited by agnesrob on Wed, 08/21/13 4:07 PM>
     
    #32
      CajunKing

      • Total Posts: 6317
      • Joined: 7/6/2006
      • Location: Live at Saint Clair
      • Roadfood Insider
      Re:Wood to use to smoke a beef brisket - opinions wanted Wed, 08/21/13 4:25 PM (permalink)
      agnesrob - a fine looking meal, that brisket looks like it turned out great. 
      What rub did you use and did it inject it with anything??
      <message edited by CajunKing on Wed, 08/21/13 4:27 PM>
       
      #33
        agnesrob

        • Total Posts: 1790
        • Joined: 6/4/2006
        • Location: Park Ridge, NJ
        Re:Wood to use to smoke a beef brisket - opinions wanted Wed, 08/21/13 4:42 PM (permalink)
        Hi CK! I used Bone Sucking Rub. It's one I have used whenever doing beef ribs. No injection or brine. I would definitely consider that the next time. For my next long term cooking project I am thinking a pork shoulder.
        <message edited by agnesrob on Wed, 08/21/13 4:50 PM>
         
        #34
          EdSails

          • Total Posts: 3594
          • Joined: 5/9/2003
          • Location: Mission Viejo, CA
          Re:Wood to use to smoke a beef brisket - opinions wanted Wed, 08/21/13 6:43 PM (permalink)
          It all looks delicious, agnesrob. And yes, Mar, I'm already planning on using the foil method next time. Be interesting to see the difference!
           
          #35
            ScreamingChicken

            • Total Posts: 4737
            • Joined: 11/5/2004
            • Location: Stoughton, WI
            Re:Wood to use to smoke a beef brisket - opinions wanted Thu, 08/22/13 8:50 AM (permalink)
            Agnes, since you like to grill things you could char the onion before chopping and adding it to the casserole.  I'll bet a smoked cheddar or similar cheese would be good, too.
             
            #36
              agnesrob

              • Total Posts: 1790
              • Joined: 6/4/2006
              • Location: Park Ridge, NJ
              Re:Wood to use to smoke a beef brisket - opinions wanted Thu, 08/22/13 8:37 PM (permalink)
              Sounds like a good suggestion Brad!
               
              #37
                SeamusD

                • Total Posts: 942
                • Joined: 4/1/2008
                • Location: Syracuse, NY
                Re:Wood to use to smoke a beef brisket - opinions wanted Fri, 08/23/13 1:26 PM (permalink)
                The bologna and sausage look incredible, as well as the brisket!
                 
                I always went the lazy route, instead of scaring up wood for my smoker, I always got the Jack Daniels oak barrel chips at the store. Never did me wrong.
                 
                #38
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