i need to know how to cook a beef brisket and the sauce to put on it Please help me out, OK?
Beef Brisket Secret Moppin' Sauce Beef: Whole brisket 1 tbspfresh minced garlic 1/2 cup Rib Rub Secret Moppin' Sauce: 3-20 ozbottles BBQ sauce 2 quars water 1 cup beef stock base 1/4 Kahlua 2 tbspyellow mustard 2 tbspblackstrap molasses 1 tbspliquid smoke 1 tsptoasted sesame seed oil 1 tspcoarse ground black pepper 1/2 tspcrushed red pepper flakes 2 sticks butter Sauce: Combine all ingredients in stockpot and mix wellSimmer for 20 minutes, stirring occasionllyYield: 1 gallonBeef: Ask butcher to remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking processHave butcher separate brisket into two muscles, the flat and the pointHand rub each brisket with garlic and Rib RubStart the smoking process! Smoke briskets for a minimum of 8 hours, keeping the temperature from 180 to 200 degreesAfter 4 hours, start mopping with sauce every hourAfter 8 hours, briskets should be almost blackThis blend of smoke, rib rub and sauce forms a crunchy exterior called 'bark.' To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Moppin' Sauce over brisketSeal foil tightly and return to grill at 200 degrees for 3 hoursRemove briskets from aluminum foil and cool downOnce cool, wrap in plastic wrap and refrigerate overnightNext day, re-smoke over indirect heat at 225 to 235 degrees for 2 to 3 hours or until internal temperature reaches 160 degreesLet stand for 15 minutes before slicingSlice just before serving to preserve juiciness nfd
Yes, but they will not have the same textureFreezing cooked potatoes makes them mushy and grainy in texture.
Take a walk down the freezer section of your local mega-martYou will see all kinds of frozen potato productsFrench fried potatoes, potatoes au gratin, mashed potatoes (in T.Vdinners) etc.
