ENGLISH
RECIPES
A "CLASSIC" BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the “Flat” section
as it is lean, compact and produces handsome slices when you carve
it.
Ingredients:
1
2.2-3.6 kg / 5-8 lbs
Beef Brisket -
"Flat" portion with a layer of fat at least
0.6 cm /
¼
" thick
1
Bottle
Prepared Yellow Mustard
Seasoning - such as "Sweet Heat" or "Key Lime Jerk"
Mop
1
Bottle of Chili Sauce
1
Package
Dry Onion Soup Mix
1
Can
Coca-Cola® Classic
4.9/8
ml/tsp.
Black Pepper
Suggested Pit Boss Wood Pellet Flavor: Hickory / Competition Blend
Instructions:
1. Lay out a large piece of plastic wrap on your working station.
Large enough to encase the brisket. Using a sharp knife “score”
the underside of the brisket, one time against the grain. This will
aid in slicing the finished brisket, against the grain resulting in
a tender, melt-in-your-mouth cut. The underside is the non-fat
cap side. Slather on a generous amount of prepared mustard.
Rub lightly onto the entire area. Sprinkle a generous amount
of seasoning onto the mustard, then again light rub into the
meat. Flip the brisket over and repeat the process. Wrap the
prepared brisket in the plastic wrap and refrigerate 2—4 hours
or overnight.
2. Preheat barbecue then reduce to SMOKE or LOW (82- 107°C
/ 180- 225°F).
3. Place the brisket, fat side up, in the center of the preheated grill.
Close the grill lid. Slow Cook until tender, about 10—12 hours
(time will depend on size of brisket and heat of grill).
4. Baste the brisket with the mop mixture at least one every ½
hour for the first 3 hours.
5. Continue the Slow Cooking process until the internal temperature
reaches 60-66
°
C / 140-150°F. Remove the brisket from the grill.
Place in a foil pouch, using a double wrap of aluminum foil
before sealing the pouch tight, pour approximately a 59 ml / 1/4
cup of Coca-Cola over the entire rack.
6. Turn grill up to 176°C / 350°F and lay foil pouch carefully on
the grill. Steam for 1 to 1 1/2 hours or the internal temperature
reaches 77°C / 170°F.
26
7. Test for doneness, use an instant-read meat thermometer: The
brisket should be firm but be able to pull the meat apart with
your fingers.
8. Transfer the finished brisket to a cooking board and let rest for
10 minutes. Thinly slice across the grain.
SAUSAGE WITH MANGO AND FENNEL CHUTNEY
Makes 4 - 6 Servings
Ingredients:
2
Mangoes (finely chopped)
0.9/2
kg/lbs.
Italian Sausage (hot or mild)
9/2
ml/tsp.
Fresh Parsley (minced)
14.7/1
ml/tbsp.
Red Pepper (diced)
9/2
ml/tsp.
Honey
½
Red Onion (diced)
½
Bulb
Fennel (diced)
4.9/1
ml/tsp.
Lime Juice
Pinch
Salt
Suggested Pit Boss Wood Pellet Flavor: Hickory / Competition Blend
Instructions:
1. Preheat barbecue then reduce to LOW-MEDIUM (27-107°C /
180- 225°F)
2. Prepare the barbeque by preheating on high and brushing grids
with oil.
3. Place sausage on the grill and reduce heat. Cook at low setting
approximately 10 minutes per side.
4. Combine remaining ingredients for chutney. Chill until ready to
serve. Slice the grilled sausage on the diagonal and serve with
chutney.
BLUE CHEESE STEAK
Makes 4 Servings
Ingredients:
4
T-bone Steak or Rib-Eye (2.54cm / 1" thick; about
0.28-0.62 kg / 10-12 ounces each)
113/4
g/oz
Crumbled Blue Cheese
59/
¼
ml/Cup
Green Onions and Tops (thinly sliced)
Suggested Pit Boss Wood Pellet Flavor: Hickory / Competition Blend
/ Whiskey Barrel
Instructions:
1. Preheat barbecue then turn on HIGH.
2. Trim excess fat from the beefsteaks and discard.
3. Brush cast iron grate with olive oil.
