lantern
is One Chatty Farker
I have a stockpile of brisket points because I buy whole briskets when they are on sale and cut the flat off for fresh ground hamburger and USUALLY smoke the points because......they're my favorite.
Well, with a stockpile it gives me a chance to try something different. I love smoked brisket, but I also love grilled steaks and burgers. They have distinctly different flavors. What I wanted was a flavor that was more grilled steak, but the rich tender beefiness of brisket.
This is what I've come up with.
First I cut one inch steaks from the point against the grain so that it looks polka dot all over. You'll get some points that give you several slices that are about as big around as the palm of your hand or bigger and then sometimes you'll get slices that are smaller like the ones I have here. I trim the fat to about ribeye proportions.
I then dust them heavily with Oakridge carne crosta and a sprinkle of kosher salt on both sides. While they are getting happy I light a chimney of charcoal. Once it's completely ready I spread the coals out in a even layer enough to have every steak at about a medium high temp. Once the grill is ready I throw the steaks on and grill them until I'm happy with their color.....and smell.
Once I get them looking right they go into the tin foil spa. Double layered and DRY. There will be plenty of moisture and fat from the meat. From here you can continue on the grill or bring them inside to the oven. It'll take about 2 hours and 20 minutes at around 350 degrees to get them very tender.
You can strain the fat and juices left behind to make a sauce that's awesome. I say strain because I tend to want the grains left from the carne crosta to be removed from a sauce. You may rather then left in....your call.
You'll also notice there's a cook's snack on the grill as well.... That's Kiolbassa brand smoked sausage......and I totally can't get enough. It also helped me only eat a sample of the brisket steaks so that the lady of the house can get home from work and enjoy. If they were gone.......I would be gone soon afterwards.:laugh:
Well, with a stockpile it gives me a chance to try something different. I love smoked brisket, but I also love grilled steaks and burgers. They have distinctly different flavors. What I wanted was a flavor that was more grilled steak, but the rich tender beefiness of brisket.
This is what I've come up with.
First I cut one inch steaks from the point against the grain so that it looks polka dot all over. You'll get some points that give you several slices that are about as big around as the palm of your hand or bigger and then sometimes you'll get slices that are smaller like the ones I have here. I trim the fat to about ribeye proportions.
I then dust them heavily with Oakridge carne crosta and a sprinkle of kosher salt on both sides. While they are getting happy I light a chimney of charcoal. Once it's completely ready I spread the coals out in a even layer enough to have every steak at about a medium high temp. Once the grill is ready I throw the steaks on and grill them until I'm happy with their color.....and smell.
Once I get them looking right they go into the tin foil spa. Double layered and DRY. There will be plenty of moisture and fat from the meat. From here you can continue on the grill or bring them inside to the oven. It'll take about 2 hours and 20 minutes at around 350 degrees to get them very tender.
You can strain the fat and juices left behind to make a sauce that's awesome. I say strain because I tend to want the grains left from the carne crosta to be removed from a sauce. You may rather then left in....your call.
You'll also notice there's a cook's snack on the grill as well.... That's Kiolbassa brand smoked sausage......and I totally can't get enough. It also helped me only eat a sample of the brisket steaks so that the lady of the house can get home from work and enjoy. If they were gone.......I would be gone soon afterwards.:laugh:
