Post by BBQ Butcher on Jul 24, 2005 8:56:54 GMT -5
Okay, here's the experiment in progress
A couple of 'small' flat briskets , but they will be fine for this experiment.
They've been rubbed down good with Adobo, Chili powder and granulated garlic.
Swimming in the Mojo marinade I made (recipe follows the pic)
Rumrunner's Mojo Marinade
½ Vidalia onion, chopped
7 cloves of garlic, chopped
½ cup orange juice
¼ cup Key Lime juice
¼ cup lemon juice
½ tsp Mexican oregano
½ tsp cumin
¼ tsp kosher salt
¼ cup olive oil
¼ cup water
Place the onions, garlic, juices and water into a blender; liquefy. Add the remaining dry ingredients and process for another minute. Sniff and enjoy Makes approximately 2 cups. This could also make a good 'basting' sauce for fish, pork and chicken.
Okay, they've been in the Mojo marinade for a total of 36 hours. Onto the grill at 250° dome with some hickory and cherry wood for extra flavor. Lump is Royal Oak.
Four and a half hours later (and a few Modelo's) the internal temp finally reaches 185°. They are going to be foiled, toweled and in the cooler (FTC) for another hour. Note: next time I'll throw them on the grill direct at 180° to give the outside a better crust. Had it not been for the copious amounts of liquid refreshment, I would've remembered this
Hmmmmm....the foil was full of nice juice, but the brisket itself appeared dry Next time I'll 'inject' with some of the Mojo as well as the swim. Yes, Jeff, I know... Nice little smokering, tho!
Ahhh.....a nice sammich and a nice beer. Made a sauce out of French's Chipotle Chili Mayonaise and the Mojo Marinade. Served with lettuce, tomato, Vidalia onion and onion rings on the side.
Consensus: would I do this again? Yes, with the adjustments mentioned above. It was a totally different flavor for beef. Company ate some straight and said it was 'bland' (the injection would help this), while we ate ours as a sammich and loved it.
A couple of 'small' flat briskets , but they will be fine for this experiment.
They've been rubbed down good with Adobo, Chili powder and granulated garlic.
Swimming in the Mojo marinade I made (recipe follows the pic)
Rumrunner's Mojo Marinade
½ Vidalia onion, chopped
7 cloves of garlic, chopped
½ cup orange juice
¼ cup Key Lime juice
¼ cup lemon juice
½ tsp Mexican oregano
½ tsp cumin
¼ tsp kosher salt
¼ cup olive oil
¼ cup water
Place the onions, garlic, juices and water into a blender; liquefy. Add the remaining dry ingredients and process for another minute. Sniff and enjoy Makes approximately 2 cups. This could also make a good 'basting' sauce for fish, pork and chicken.
Okay, they've been in the Mojo marinade for a total of 36 hours. Onto the grill at 250° dome with some hickory and cherry wood for extra flavor. Lump is Royal Oak.
Four and a half hours later (and a few Modelo's) the internal temp finally reaches 185°. They are going to be foiled, toweled and in the cooler (FTC) for another hour. Note: next time I'll throw them on the grill direct at 180° to give the outside a better crust. Had it not been for the copious amounts of liquid refreshment, I would've remembered this
Hmmmmm....the foil was full of nice juice, but the brisket itself appeared dry Next time I'll 'inject' with some of the Mojo as well as the swim. Yes, Jeff, I know... Nice little smokering, tho!
Ahhh.....a nice sammich and a nice beer. Made a sauce out of French's Chipotle Chili Mayonaise and the Mojo Marinade. Served with lettuce, tomato, Vidalia onion and onion rings on the side.
Consensus: would I do this again? Yes, with the adjustments mentioned above. It was a totally different flavor for beef. Company ate some straight and said it was 'bland' (the injection would help this), while we ate ours as a sammich and loved it.