Football, Beef Brisket, and a Happy New Year…

My favorite farmer got a Traeger Grill for Christmas.  I am a huge fan of grilling as it makes for fewer dishes and messes in the kitchen.  However, charcoal grilling creates very late dinners after long days on the farm.

The big Christmas gift!

The big Christmas gift!

Matt and I are hoping that the new wood pellet grill will provide a practical and efficient way to get a diverse variety of dinners on the table at a decent hour.  Our girls are dreaming of fewer kitchen clean up chores!

My favorite farmer, just a few years ago...

My favorite farmer, a few years ago…

As a retired college football player, Matt tries to devote some quality time to bowl games during the holiday season.  He cooked his first beef brisket today in addition to cheering the Nebraska Cornhuskers to victory in the Gator Bowl.

Beef, It's What's For Dinner at our house tonight!

Beef, It’s What’s For Dinner at our house tonight!

Smoked beef brisket is one of my favorites.  It is a cut of meat that needs to be cooked with patience to ensure tenderness.  Every brisket is unique, but choosing a brisket with a cap of fat at lease 1/4″ thick and then cooking the meat to an internal temperature of 190-195 degrees will grant you the ultimate eating experience.

Ingredients: Beef Brisket (approximately 6#’s), Beef rub spices or your favorite barbecue rub, 2 cups beer (or beef broth), 1/4 cup of apple cider vinegar, 2 tablespoons Worcestershire sauce, and your favorite barbecue sauce.

  • Season the brisket on both sides with the beef rub.
  • Make the mop sauce:  in a clean spray bottle or container combine the beer (or beef broth) with the vinegar and Worcestershire sauce.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes).  Arrange the brisket fat-side up on the grill grate and smoke for 3-4 hours with the lid closed.  Spray or spread the mop sauce over the meat every hour.
  • After smoking, set the grill temperature to 225 degrees F and continue to cook the brisket–basting with the mop sauce periodically–until an instant-read thermometer inserted into the thickest part of the meat reads 190-195 degrees.  This will likely take 4-6 hours, so be patient!
  • Wrap the cooked meat in foil and let it rest for 30 minutes (preferably in an insulated container so that the meat stays hot).
  • Slice the meat with a sharp knife across the grain into pencil-width slices.
  • Serve with your choice of barbecue sauce, or eat it plain like I do!

    Delicious!

    Delicious!

I served our brisket with home made macaroni and cheese and green peas.  The girls topped off the meal with their beautifully decorated Christmas cookies.

Making Christmas cookies is a fun family tradition...

An entertaining tradition with a house full of budding engineers at the helm…

It was a great way to celebrate the New Year!

9 Comments

Filed under General, Recipes and Beef Cooking Tips...

9 responses to “Football, Beef Brisket, and a Happy New Year…

  1. Dawn

    Yum! We had brisket as well! One of my favorites. I am going to have to try this recipe. Happy New Year to you and your family.

    • Glad to hear that you also like brisket! It is a cut of beef that I had never eaten before moving to Nebraska, but I love it.

      I hope that you and your family had a wonderful holiday season!

      All the best,
      Anne

  2. Happy New Year Anne! I hope 2014 has great things in store for you and your family. The brisket looks great!
    Jody

    • Thank you, Jody. I am hoping for a little quieter 2014 relative to the 2013 that I just closed out–we’ll see how that goes…

      Happy Holidays to you and your family as well.

      All the best,
      Anne

  3. John Butler

    Hey I have a traeger Have had it for about 4 years I love it Use it allll the time

    Matt will really enjoy it

    If he wants a couple recipes Happy to sen u some

    John Butler Sent from my iPhone

    • I hope that Matt will enjoy it too—It always makes me happy to have him cook :)

      Please pass along the recipes. We’d love to have them. We are planning to have my feed yard crew out soon to celebrate having the highest Progressive Beef score for the fall audit–we’ll be cooking on the Traeger for that event for sure!

      Take care,
      Anne

  4. Hi Anne. The brisket looks delicious! I never had brisket until I married a Midwestern cattleman. Fascinating – that cut may have more popularity in the west. Anyhow, I would love to here more about how that grill works out for you. I’ve been tossing around the idea of getting one or similar non-charcoal/non-gas option. I even saw an electric one at Costco recently.
    Best,
    Emily Grace

    • I plan to post periodically on our experiences with the new Traeger grill. So far we really like it. Matt has cooked burgers, marinated sirloin steaks and the brisket on the grill. It’s a bit cold to grill outside right now, but later in the week we are supposed to get in the 30′s again…

      My first take on the Traeger is that the flavor is really good and you can control the heat for even cooking—both are pluses in the grilling world :)

      Great to hear from you Emily Grace.
      All the best,
      Anne

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