Brisket in the smoker

 

Brisket's  excess fat was trimmed off.  Dry rub was roughly equal amounts of kosher salt, black pepper and granulated garlic. It was smoked at 275º with charcoal for 5 hours, being moistened every 30 minutes with apple juice in a spray bottle. At that time there was 170 and 160 degrees difference between front and back.  It was brought in, wrapped in foil, thermometers was re-inserted and they went into the gas oven until they reached 202º.    

TANGY COLESLAW VINIAGRETTE (this recipe was cut to 1/2 the amount in the recipe.

1 head green cabbage

1 large green pepper

1 med. Spanish onion

1 C. cherry tomatoes

1 C. sugar

1 tsp. dry mustard

2 tsp. sugar

1 tsp. celery seed

1 T. salt

1 C. white vinegar

3/4 C. vegetable oil

I added some carrot

1. Rinse cabbage, remove dark, touth outer eaves.  Cut cabbage in half, quarter, core and shred.  Should make 10 cups. 

2. Cut green pepper into rings, removing seeds and white membrane.  Slice onion, separate into rings. Cut cherry tomatoes in half lengthwise.  Cover and chill until ready to use. ( I am going to use uncut grape tomatoes and may toss in some Clementine sections too)

3. In a large bowl (I am going to be running out of large bowls) alternately layer half of the cabbage, 1/2 of the onions. 1/2 of the peppers, Repeat. sprinkle with 1 C. sugar

4. In a small saucepan, combine mustard with 2 tsp. sugar, the celery seed, salt and vinegar, and oil.  Mix well, bring to a rolling boil over high heat. Pour hot over vegetables in bowl.

5. Cover coleslaw tightly with plastic wrap and place in the refrigerator for 4 hours or longer so that the vegetable mixture can marinate.  Toss the vegetables several times so they all have a chance to absorb the dressing

6. To serve: Uncover the coleslaw and add the cherry tomatoe halves.  Toss very gently until vegetables are well coated with dressing.   Arrange in serving bowl or platter and serve immediately

Cherry BBQ Sauce

3 C. ketchup

1 c. packed lt. brown sugar

3/4 C. distilled white vinegar

2 T. molasses

1T. Worcestershire sauce

1 tsp. chipotle chile powder

1 T. chili powder

1 T. sweet paprika

1 tsp. granulated onion

1 tsp granulated garlic

1 1/2 tsp kosher salt

1/2 tsp black pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries

Norm's note: I use close to 1 C. cherry preserves and omit the sun dried cherries.  I put the suace through the blender  to puree the cherries.

In 4 qt saucepan, combine all ingr. with 1/2 C. water over med. heat.  Simmer, stirring continuously 20 min until thickens slightly.  Set aside to cook  slightly

GATES BAKED BEANS  from Ollie Gates (Gates and Sons BBQ)

2-55 Oz cans B&M pork and beans

3 TBS Rub seasoning

1/2 C. Firmly packed brown sugar

3/4 C. BBQ sauce

1/2 C. Molasses

1 TSP Liquid smoke

1 c. beef drippings

1 c. brisket fat

1. In cast iron kettle, combine all ingredients about 20 minutes before ribs are done, place over hot coal and cook, stirring occasionally until a crust forms on top of the beans, (about 20minutes)

Norm notes:  I mix all the seasonings the same as above and then pour them in a bottle labeled Gates BBQ Bean Sauce and add enough to season whatever amount of pork and beans I am making.  The rest keeps in the fridge until next time. Instead of adding Liquid smoke, I put the beans in the smoker in an open pot and let them smoke with the meat. I do not add beef drippings  or brisket fat unless I am cooking a brisket.  I add some of the chopped
meat and add a little rendered fat to the beans from what ever meat I am cooking.