Sunday, May 26, 2013

Indoor Smoked Beef Brisket

Here is where I show you how to cook smoked brisket like a pro ... but indoors and in significantly less time. Follow these instructions and you will be absolutely amazed with the results. I promise you.

Please don't get the wrong impression because when time and weather permits there is nothing I like better than cooking a brisket outdoors on the BBQ or in the smoker for hours on-end while drinking my favorite beverages and jaw-boning with family and friends. But, there are times when I use the following methods of achieving like-results by cooking briskets indoors in the oven.

I could write about how to pick-out a choice cut of brisket but you can easily find out that information on the NET.

When I buy a brisket I try to find one that is whole and untrimmed (packer cut). The reason I like to trim my own brisket is because I can leave a little 'fat on the flat' so to speak. I like to trim the fat down to about 1/4" and make crisscross slashes through it. I then cook the brisket fat-side up knowing that the melted fat will act as a continuous baste for the rest of the meat. As the fat slowly cooks and melts, gravity kicks-in and coats the outside of the brisket while keeping it moist at all times.

That said, I must now reveal the 'secret' to my method of preparing delicious and tender smoked beef brisket indoors.

  • I use a flat container large enough to completely immerse my brisket in the brine-water solution yet small enough to place it over-night in the refrigerator. I've used the meat tray from the bottom of my refrigerator before and it works great.
  • Pour-in one 4-oz bottle of Colgin liquid smoke, 1 lb. of dark-brown sugar and 1 lb. of table salt. Stir well in tepid water (usually between 1 and 2 gallons) until all the sugar and salt solids are dissolved.
  • After trimming, immerse your brisket in the brine solution and let it soak for at least 12 hours in your refrigerator.
  • Remove and apply your seasoning rub to the non-fat side of the brisket.

That's it! From that point on it's a piece of cake. Double wrap your brisket in heavy aluminum foil with the fat-side up and cook in the oven for 3 hours at 250 degrees F., then another 2 hours at 300 degrees F. Remove the foil and let the brisket cool for about 15 minutes before slicing.

I make my own seasoning rub. I use cracked black-pepper corns, dill weed, Tony Chachere's Original Creole Seasoning Mix and other choice spices. You should experiment with your own seasoning rub.

In conclusion, this is a method of preparing smoked brisket which is "indoor easy and outdoor delicious".

Bon appetite! Ahheee!!
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Saturday, May 18, 2013

35 Pound Bigmouth Buffalo Fish Caught on TopCat's Premium Catfish Bait

It seems that catfish are not the only lovers of TopCat's Premium Homemade Catfish Bait. As shown in the photo below, 17 year old Josh B. of Texarkana, Texas landed this 35 lb. giant Bigmouth Buffalo fish while fishing for catfish with our exclusive dough bait. I understand it was one heck of a fight between Josh and this monster fish. The fish was caught near Maud, Texas in Lake Wright Patman. That is the look of one happy fisherman. Way to go Josh!
 Buffalo Fish Caught on TopCats copy

The bigmouth buffalo, Ictiobus cyprinellus, also known as the gourd head, redmouth buffalo, buffalo fish, bernard buffalo, roundhead, or brown buffalo, is a large species of the Catostomidae or "sucker" family. The bigmouth buffalo is a dull brownish olive color with dusky fins. Like other suckers it has a long dorsal fin, but unlike others it has a large oblique and terminal mouth. It is the largest of the buffalo fish and reaches a length of more than 4 ft (1.2 m) and 65 lb (29 kg) in weight. It is distributed from the Red River of the North, Manitoba, Canada and North Dakota, United States to the Ohio River and south in the Mississippi River system to Texas and Alabama in the United States. It lives in sluggish areas of large rivers and shallow lakes and streams. ~ Source: Wikipedia

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