May is beef month and what better way to celebrate than by entertaining with beef?
With the attacks on the cattle industry, it is more important than ever to promote our products and who doesn't want to eat a good meal?
Entertaining is a great opportunity to promote beef awareness, support local farmers and ranchers and feed your guests such good tasting beef that they will never even think about trying any of that fake beef.
Beef may be the main course, but the beef can also be the main event.
This weekend we had the privilege of hosting a graduation party. Isaac graduated this weekend, so technically that was the main event...but the beef brisket fresh off the smoker was what everyone was really talking about.
This smoker was custom designed and built by my uncle. After he passed away, Daniel has continued carrying the torch as the smoke master.
She is an impressive machine.
The key to a good brisket is low and slow.
The slow starts three to four days before the big event.
Yes, Walker is checking to make sure his hands are clean. Don't worry...I really did make sure he washed his hands.
Everyone has their own tried and true method, and Daniel's brisket has never failed to impress.
He starts with just your every day plain mustard.
And just rubs it all round.
Sprinkle a heavy dose of your favorite rub.
And give it a really good rub.
Flip the brisket over and repeat the process on the other side.
Wrap the brisket tightly in foil.
Refrigerate until the day of the event.
The day of the party, Daniel and Walker were up at 4:30 a.m. to get the briskets on the smoker.
They had seven briskets and probably could have squeezed one more on, but the smoker was pretty full.
The foil is removed and the brisket is placed on the smoker that is maintaining a temperature of 225 ° to 250°.
Make sure that the fat layer is on the top. As the brisket cooks, the fat juices will work their way down through the meat to maintain that incredibly juiciness.
This is what the brisket looks like a couple of hours in.
Every hour, Daniel mops the briskets.
The mop is made up of one cup of apple cider vinegar to two tablespoon of rub.
We used Joe's Kansas City seasoning this time, but we are not partial to any particular rub. Our local Rural King has a good selection of rubs, and we just pick out one that sound good.
While Daniel and Walker were out babysitting the fire to make sure that the smoker temperature stayed constant and moping the brisket hourly, I was inside finishing up the side dishes.
Our go to sides are my uncle's famous secret recipe cowboy beans and homemade barbeque sauce. I also experimented with mac & cheese and it was a huge hit.
It looks burnt, but it's not. That is just the seasoning and mopping solution that has sealed the meat. The juices stay on the inside and the seasoning forms a crust that will make your mouth water.
The brisket is done when the internal temperature reaches 185 °, which normally takes between 11 and 12 hours.
When the brisket has reached temperature, it is time to pull it off the smoker.
This is were the event starts.
When you open that smoker the aroma draws the crowd. Not to mention that just a look inside that smoker is enough to impress any one.
This is the hardest part...but the most important part. The brisket needs to rest for 30 to 45 minutes.
By this time, you have made lots of friends who are all drooling.
And finally...it is time to slice.
Look at that beautiful red smoke ring.
As the crowd gathers round, Daniel slices little pieces off for taste testing.
There are very few words just moans and groans...because there isn't much better in life that fresh from the smoker, moist, flavorful, melt in your mouth beef brisket.
Daniel did finally get the meat all cut and placed on the food table, but those that have been to a brisket event before know that you stand around the table to get the good stuff, and then when you are almost full, hit the food table for the rest of the food.
See...beef can be the main event.
As graduation parties are underway and we are heading into Memorial Day celebrations and summer cook outs, entertain your guests and make beef the main event.
Hello! I am Heather... the city girl turned mom to manure loving country boys. My husband and I both grew up in the city, but spent weekends visiting grandparents in the country. We are first generation farmers who learn best by almost always doing things the hard way. I hope you enjoy following along with our adventures down on the farm.