Napoleon APOLLO Manual page 7

Stuffed and Rolled Brisket
All you require for this dish are a few ingredients, coarsely chopped garlic, salt,
pepper, coarse grain mustard, some natural string and plenty of time. Once you
get the brisket home, the first thing you need to do is cut the string and unroll
the brisket, if it's already rolled, paying attention to how it all fits together, as
you will need to roll it up again. With the brisket laid out flat (fat side down)
slather it with mustard, put the chopped garlic on and season liberally with
the salt and pepper. At this point, you can slice some cheese on to it (optional)
before rolling it up again. Use a natural cotton string to tie it all together again.
Slather the outside with mustard and season with salt and pepper (herbs of
your choice can be sprinkled on too). Wrap the brisket in cling film and leave it
in the fridge overnight. Early the next morning (it will take 8 – 12 hours to cook,
depending on the size of the cut), set the unit up for water smoking and place
the brisket on the cooking grill and close the lid. Pop some wood on through the
bottom door for smoke flavour. This is where the time ingredient comes in; find
something to occupy your time as you wait for the low heat (93 °C (200°F) and
120 °C (250°F)) and smoke to work its magic.
Brisket takes time and practice. If you are monitoring the internal temperature of
the meat, you will probably notice that after about 5 hours the temperature will
sit at around 71 °C (160°F) for a while, don't panic, as it will start to rise again.
When it has reached 88 °C (190°F), your brisket is cooked, but you will need to let
the meat rest for at least half an hour, before carving and serving.
17.
Wood Types
Wood Type Characteristics
ALDER Very delicate with a hint of sweetness. Good with fish, pork, poultry,
and light-meat game birds.
ALMOND A sweet smoke flavour, light ash. Good with all meats.
APPLE Very mild with a subtle fruity flavour, slightly sweet. Good with poultry
(turns skin dark brown) and pork.
ASH Fast burner, light but distinctive flavour. Good with fish and red meats.
BIRCH Medium hardwood with a flavour similar to maple. Good with pork and
poultry.
CHERRY good with poultry, pork and beef. Some say that cherry wood is the
best wood for smoking.
gRAPEVINES Tart. Provides a lot of smoke, rich and fruity. Good with poultry, red
meats, game and lamb.
HICKORY The King of smoking woods. Sweet to strong, heavy bacon flavour.
good with pork, ham and beef.
LILAC Very light, subtle with a hint of floral. Good with seafood and lamb.
MAPLE Smoky, mellow and slightly sweet. good with pork, poultry, cheese, and
small game birds.
MESQuITE Strong earthy flavour. Good with beef, fish, chicken, and game. One of
the hottest burning woods.
MULBERRY The smell is sweet and reminds one of apple.
OAK The queen of smoking wood. RED OAK is good on ribs. Good with red
meat, pork, fish and heavy game.
ORANgE Produces a nice mild smoky flavour. Excellent with beef, pork, fish and
poultry.
PEAR A nice subtle smoke flavour. Much like apple. Excellent with chicken
and pork.
PECAN Sweet and mild with a flavour similar to hickory. Tasty with a subtle
character. good with poultry, beef, pork and cheese
PLuM great on most white or pink meats, including chicken, turkey, pork and
fish.
WALNuT Very heavy smoke, usually mixed with lighter woods like almond, pear
or apple. Can be bitter if used alone. Good with red meats and game.
6.