Radrob
Full Fledged Farker
Happy St Patrick's Day!!!
I pulled a brisket flat and some trimmings from a brisket I smoked a while back and made a brine last Sunday.
I pulled it out and rinsed it off last night to sit and get happy in the fridge overnight.
I'm glad I left that fat on, it should good for flavor
I used my BBQ rub and added black pepper, coriander, ground mustard, garlic powder, allspice and brown sugar then coated it heavy. It went in the smoker at 9 this morning.
I took the trimmings and fired up the 6 qt pressure cooker for 7 minutes under pressure and 7 minutes releasing.
This came out perfect and it's amazing when it's not saturated with salt that you can actually taste the brisket flavor.
I added an onion to this gang and in the PC they went for another 5 minutes then a natural release
I had to eat two of these test bowls to make it was as good as I thought it was!!!
)
Knowing I would have cabbage left over I pulled a pack of my sausage out of the freezer earlier and started on stuffed cabbage.
Pulled cans to make a sauce and mixed some with cooked rice and the sausage meat.
Started rolling
add gravy and into the oven for a while wrapped in foil
This is gonna be my go to recipe, it's spicy and juicy.
Perfect moisture too
My sister lives next door and already planned on cooking lunch so I brought over these two dishes to eat with oven bbq ribs, homemade Mac-n-Cheese and onion, bell pepper stuffed french bread.
The brisket/pastrami is done and resting. Since I'm full it's gonna be served later after a chill period so I can slice it as thin as possible.
May the luck of the Irish be with you all year!!
I pulled a brisket flat and some trimmings from a brisket I smoked a while back and made a brine last Sunday.
I pulled it out and rinsed it off last night to sit and get happy in the fridge overnight.
I'm glad I left that fat on, it should good for flavor
I used my BBQ rub and added black pepper, coriander, ground mustard, garlic powder, allspice and brown sugar then coated it heavy. It went in the smoker at 9 this morning.
I took the trimmings and fired up the 6 qt pressure cooker for 7 minutes under pressure and 7 minutes releasing.
This came out perfect and it's amazing when it's not saturated with salt that you can actually taste the brisket flavor.
I added an onion to this gang and in the PC they went for another 5 minutes then a natural release
I had to eat two of these test bowls to make it was as good as I thought it was!!!
)
Knowing I would have cabbage left over I pulled a pack of my sausage out of the freezer earlier and started on stuffed cabbage.
Pulled cans to make a sauce and mixed some with cooked rice and the sausage meat.
Started rolling
add gravy and into the oven for a while wrapped in foil
This is gonna be my go to recipe, it's spicy and juicy.
Perfect moisture too
My sister lives next door and already planned on cooking lunch so I brought over these two dishes to eat with oven bbq ribs, homemade Mac-n-Cheese and onion, bell pepper stuffed french bread.
The brisket/pastrami is done and resting. Since I'm full it's gonna be served later after a chill period so I can slice it as thin as possible.
May the luck of the Irish be with you all year!!
