www.oster.com
www.oster.com
SPICY TEXAS BBQ BEEF BRISKET
DRY RUB:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon Mexican chili powder
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
SPICY BEER SAUCE:
1 bottle favorite barbeque sauce
½cupbeer
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons chipotle peppers in Adobo sauce
1¼teaspoonsblackpepper
½teaspoonsalt
12 hard rolls
3-3½poundbeefbrisket
1. Place ⅓ cup of dry wood chips in each of the wood chip bins
in roasting pan. Add 1 cup of water into bottom of the pan.
2. Combine rub ingredients and rub into brisket. Add brisket
to rack. Set temperature dial to 225°F. Cook for 3-6 hours or
until meat is tender.
3. In a bowl, combine barbeque sauce, beer, cider vinegar,
brown sugar, chipotle peppers, pepper and salt. Taste and
adjust avors if necessary. After 3 hours, baste brisket every
15-20 minutes.
4. To serve, thinly slice meat and serve with spicy beer sauce on
hard rolls.
SMOKED BLUEFISH
This is a three-step process (brine, dry, smoke), which takes all
day. 4 sides (llets) of average-sized bluesh (approximately 5-7
pounds total)
BRINE:
2 quarts warm water
¾ cup kosher salt
¾ cup sugar
¼cupsoysauce
2 bay leaves
Zest of 1 lemon
2 sprigs fresh dill, chopped
1. Mix brine well in a glass, porcelain or plastic container large
enough to hold the sh meat and the brine. Chill brine in the
refrigerator overnight.
2. The next morning, place the sh in the brine. Set a plate or
other heavy object on top of the sh to keep it submerged.
Place the container of brine and sh into the refrigerator for
3 hours.
3. Remove the sh, rinse, pat dry, and lay out (skin side down)
on cookie sheets or jelly roll pan lined with waxed paper.
Discard brine. Place the sh in a dust-free place and allow
to dry, uncovered, for about 1-2 hours until a sticky skin
(“pellicule”) forms on the surface of the meat.
4. Place ⅓ cup of dry wood chips in each of the wood chip bins
in roasting pan. Add 1 cup water to pan. Add sh.
5. Turn temperature dial to 225 ºF. Smoke, skin side down on a
greased rack in the Smoker Roaster for 2 - 4 hours. The sh
should be honey - to molasses-brown and still visibly moist
when done. The esh when nished still has some give to it,
like a rare steak, when you press on it with your ngers. Don’t
smoke it too long or the result will be dry.
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