Beef Brisket and Smoked Summer Rolls

One of the great things about weekends is that you can always expect the unexpected. We are going to adopt that as our new motto!!

 We had planned to cook something on the smoker on Saturday, since the day was looking as though it would be wide open. The plan also included spending the afternoon in the woods, walking with the dogs and digging up a big basket of spring ramps, while the meat was cooking. Then we would prepare some very pungent scrambled eggs for Sunday brunch. Alas, it was not to be.






 
Before we went out Friday night, we organized ourselves by buying a beef brisket and pulling out the spices needed to make the rub.  The brisket was massaged with the rub and placed in the refrigerator overnight. Saturday morning arrived with a whole different series of demands, so set it aside for another day. 

We woke up Sunday morning,  turned on the Broil King Keg and set the brisket on the smoker, and the smells of hardwood smoke and grilling meat started to fill the backyard. Yummy!!  By noon, we had remembered that we had tickets to the Kitchener Rangers game in the evening, so Plan C was put into effect. We rescheduled our dinner invitation for Monday – our guests were to be family, and they understand!!!  The brisket was wrapped in foil, allowed to rest for 2 hours and put into the refrigerator. It will be tender and delicious tonight and no one will have to cook.  Here is the recipe for the brisket, and a recipe for Smoked Duck Summer Rolls that we did last week with some leftover smoked duck. We are going to try it this week with some of the leftover beef brisket.

MELT IN THE MOUTH BEEF BRISKET

• 6 lb beef brisket

• 1 cup rub, we tried this rub from Smoke and Spice, 2003, Cheryl and Bill Jamison

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup kosher salt
1/4 cup sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 teaspoons cayenne pepper

• 1 cup tangy mop

1 cup apple juice
1/2 cup vinegar
1/4 cup canola oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp Worcestershire sauce

•  1 cup Broil King Southwest Barbecue Sauce

Rub brisket with spice rub, place in a resealable plastic freezer bag and refrigerate overnight.
Set up the Broil King Keg  with a full diffuser pan, to cook at 225F.  Meanwhile, remove brisket from refrigerator and allow to come to room temperature.  Place on the Keg, fat side up and allow to slowly cook for 6-7 hours. We started off with a large handful of soaked hickory chips tossed on the lump hardwood charcoals. Mop every hour with the tangy mop.
We removed the brisket from the Keg and wrapped it tightly in foil. Sliced against the grain, I tasted the brisket this morning dipped in our Southwest Barbecue Sauce. It was moist and delicious!

Smoked Duck Summer Rolls

2 cups shredded and chopped smoked duck

1 red pepper,  thinly sliced

1 mango, thinly sliced

3 carrots, cut into matchsticks

4 green onions, thinly sliced on the diagonal

Handful of cilantro leaves

½ package rice vermicelli, cooked according to package directions

Juice of ½ lemon or 1 lime

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

3 tablespoons fish sauce

1 teaspoon honey

Rice papers

Hosin sauce, for dipping.

Prepare the duck and vegetables, arranging them in small bowls at your work station.  While the rice noodles are cooking, mix the lemon juice, sesame oil, ginger, fish sauce and honey in a large bowl.  Toss in the drained noodles and set aside.

Fill a large pie plate with hot water, and soak the first rice paper until pliable, about 2 minutes.  Lay it on a clean dish towel, and place the filling ingredients on the bottom third as follows:  a few cilantro leaves, some noodles, duck, then a small amount of each of the peppers, mango, carrots and onions.  Start to roll from the bottom until the filling is covered, then turn in the sides, and continue to roll to the top.  Line a platter with a damp tea towel, and place the rolls on top, folding the damp towel over it as you work.

Slice the rolls in half diagonally, and place on a clean platter with hoisin sauce for dipping.