Recipes - Louisiana Grills LGCAB 61299 Mode D'emploi

SMOKED BEEF BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section,
as it is lean, compact, and creates nice slices when carved.
Ingredients:
1 Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
1 bottle Prepared Yellow Mustard
75 ml / 5 tbsp Seasoning
1 bottle Chili Sauce
1 pack Dry Onion Soup Mix
375 ml / 1 1/2 c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Lay out a large piece of plastic wrap on your working station.
Large enough to encase the brisket. Using a sharp knife, cut a
single cut on the underside of the brisket against the grain. This
will aid in slicing the finished brisket, against the grain which
results in a tender, melt-in-your-mouth cut. The underside is
the non-fat cap side. Slather on a generous amount of prepared
mustard. Rub lightly onto the entire area. Sprinkle a generous
amount of seasoning onto the mustard, then again light rub into
the meat. Flip the brisket over and repeat the process. Wrap the
prepared brisket in the plastic wrap and refrigerate 2 to 4 hours,
or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup
mix, beef broth, and black pepper. Set aside.
3. Preheat grill and get smoke cabinet to 82-107°C / 180-225°F.
4. Place the brisket, fat side up, in the center of the smoker. Close
the cabinet door. Hot smoke until tender, about 10 to 12 hours.
Baste the brisket with the basting mixture every half hour for
the first 3 hours.
5. Continue the slow smoking process until the internal temperature
reaches 60-66°C / 140-150°F. Remove from smoker. Turn grill up
to 176°C / 350°F.
6. Place the brisket into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of basting mixture over the brisket in the
pouch. Close the pouch shut. Lay foil pouch carefully on the grill.
Steam for 1 to 1 1/2 hours.
7. Open the pouch, and use a meat thermometer; internal
temperature should reach 91°C / 195°F. The brisket should be
firm but be able to pull the meat apart with your fingers.
8. Transfer the meat to a cutting board, and let it rest for 10
minutes. Thinly slice across the grain to serve.
14

RECIPES

SMOKED PORK TENDERLOIN
Makes 4 - 6 Servings
Ingredients:
1 Pork Tenderloin
1.36-2.26 kg / 3-5 lbs
75 ml / 5 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Cherry
Instructions:
1. Take outside wrapper off of meat and wash thoroughly in cold
water. Place tenderloin on a paper towel to soak up excess water.
Rub your favorite pork rub on the tenderloin.
2. Preheat grill and get smoke cabinet to 82-107°C / 180-225°F.
3. Place pork tenderloin in the center of the smoke cabinet. Using
a meat thermometer, cook until internal meat temperature
reaches 60°C / 140°F degrees. If a crispy crust is desired, transfer
the pork tenderloin to the grill.
4. Take pork tenderloin off heat and transfer the meat to a cutting
board, and let it rest for 10 minutes.
5. Slice like bread in ¼" pieces and serve.
TIP: Smoking a light meat like pork will turn the meat pink. The
longer a tenderloin is smoked, it can be a difference between a thin
line of pink or a rather thick ring.
SMOKED HALIBUT WITH DILL BUTTER
Makes 4 Servings
Ingredients:
900g / 2 lbs Halibut Filets
125 ml / 1/2 c. Butter
15 ml / 1 tbsp Fresh Dill
Suggested Wood Pellet Flavor: Mesquite / Whiskey / Competition
Instructions:
1. Wash filet thoroughly in cold water and lay on paper towel until
water is not visible. Lay filets on aluminum foil and fold a lip
around edges to contain the butter. With a basting brush, brush
melted butter and dill weed on both sides of the fish filet.
2. Preheat grill and get smoke cabinet to 82-107°C / 180-225°F.
3. Place fish in the smoker. Check the filets every 15 minutes for
visible moist look on filets. Brush with butter and dill weed
when needed.
4. When fish begins to flake apart, very carefully take out of
smoker and serve.