The marinade.
The meat.
The meet in the marinade.
What do you do while you're waiting for the marinade to cool? Make Pizza, Vlap's recipe for dough mine for sauce. I didn't use the pans this time. Didn't really seem to make much difference, just less to wash. Great Pizza - oh yea the peperoni, sausage, onion, mushrooms, onions and green peppers are under the cheese. Keeps them from getting burned.
Question for Vlap, does the beef really need to marinade for three weeks?
Emeril Lagasse, 2005
2 tablespoons black peppercorns
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole cloves
1/4 cup minced garlic
2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries
16 cups (or 4 quarts) water
3/4 cup packed light brown sugar
3/4 cup kosher salt
1 (4 to 5 pound) beef brisket
2/3 cup coarsely ground black pepper
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.
Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours to 160° F. Remove from the smoker and rest for 30 minutes. Remove from the pan and cool completely. Slice into thin slices and serve.
To be continued.
