Dinner Date

Food and Wine for the Season

Wine bottle photo by Aaron Roseli. All other photos courtesy of Andrews McMeel Publishing.

(page 1 of 2)


The Brisket Book: A Love Story with Recipes by Stephanie Pierson.The Brisket Book
Adapted from My Family Table: A Passionate Plea For Home Cooking by John Besh.

(Andrews McMeel Publishing, 2011, $29.99)

  • 1 (5- to 6-lb.) beef brisket
  • 1/2 cup Dry Rub (recipe follows)

Preheat the smoker to 250 degrees. Lay the brisket in the smoker and smoke for 6 hours, adding wood as needed along the way to maintain a near-perfect 250-degree temperature. It’s important to remember to adjust the dampers to regulate the heat. When the brisket is tender, remove it from the smoker, wrap it in aluminum foil, and place in a 200-degree oven for an additional 2 hours to continue the slow cooking process toward perfection.
To serve, trim away the excess fat (Besh likes to add it to homemade baked beans; it improves the flavor), and slice against the grain. Serves 10


Besh says, “This rub is quite classic but it works well, too, as a brine for meat and poultry when diluted with enough water to cover – so you’ve got the perfect combination of salty/sweet.
Or, use the dry base as a wet rub, adding just enough olive oil to form a paste. It’s wonderful slathered on a whole leg of lamb.”

  • 1 cup brown sugar
  • 1 cup Kosher salt
  • 1 tbsp. freshly ground
  •    black pepper
  • 1 tbsp. pimentón
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1/4 tsp. cayenne pepper

In a small bowl, mix the ingredients together and store in a Mason jar. Tightly sealed, it will keep for about 2 weeks in the refrigerator.
When ready to use, rub the meat well, preferably the night before you cook it. (Just store the rubbed meat well wrapped in plastic in the refrigerator overnight.) Makes about 3 1/2 cups.

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