Spicy Texas Bbq Beef Brisket; Smoked Blufish - Rival K.C. Smoker Owner's Manual And Cookbook

Spicy Texas BBQ Beef
Brisket
Dry Rub:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon Mexican chili powder
1 teaspoon freshly ground black pepper
1 / teaspoon ground cumin
2
Spicy Beer Sauce:
1 bottle favorite barbeque sauce
1 / cup beer
2
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons chipotle peppers in Adobo sauce
1
1 / teaspoons black pepper
4
1 / teaspoon salt
2
12 hard rolls
3-3 1 / pound beef brisket
2
1. Soak 1 cup of wood chips in water for 1 hour. Place in roasting pan,
cover with drip tray/water pan. Add 1 cup water to drip tray/water
pan.
2. Combine rub ingredients and rub into brisket. Add brisket to rack. Set
temperature dial to 225°F. Cook for 3-6 hours or until meat is tender.
3. In a bowl, combine barbeque sauce, beer, cider vinegar, brown
sugar, chipotle peppers, pepper and salt. Taste and adjust flavors if
necessary. After 3 hours, baste brisket every 15-20 minutes.
4. To serve, thinly slice meat and serve with spicy beer sauce on hard
rolls.
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Smoked Bluefi sh
This is a three-step process (brine, dry, smoke), which takes all day.
4 sides (fillets) of average-sized bluefish (approximately 5-7 pounds total)
Brine:
2 quarts warm water
3 / cup kosher salt
4
3 / cup sugar
4
1 / cup soy sauce
4
2 bay leaves
Zest of 1 lemon
2 sprigs fresh dill, chopped
1. Mix brine well in a glass, porcelain or plastic container large enough
to hold the fish meat and the brine. Chill brine in the refrigerator
overnight.
2. The next morning, place the fish in the brine. Set a plate or other
heavy object on top of the fish to keep it submerged. Place the
container of brine and fish into the refrigerator for 3 hours.
3. Remove the fish, rinse, pat dry, and lay out (skin side down) on cookie
sheets or jelly roll pan lined with waxed paper. Discard brine. Place
the fish in a dust-free place and allow to dry, uncovered, for about
1-2 hours until a sticky skin ("pellicule") forms on the surface of the
meat.
4. Soak 1 cup of wood chips in water for 1 hour. Place in roasting pan,
cover with drip pan, and set temperature dial to 225 °F. Add 1 cups
water to drip tray/water pan. Add fish.
5. Turn smoker dial to ON and temperature dial to 225 ºF. Smoke, skin
side down on a greased rack in the Smoker Roaster for 2 - 4 hours.
The fish should be honey - to molasses-brown and still visibly moist
when done. The flesh when finished still has some give to it, like a
rare steak, when you press on it with your fingers. Don't smoke it too
long or the result will be dry.
6. Cool, wrap tightly and refrigerate.
7. As a variation, Bluefish Pate can be made with equal parts smoked
bluefish and Boursin cheese blended in a mini chopper for a special
hors d'oeuvre.
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