Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round. Sometimes, instead of these rather gourmet crackers, I would serve it with toasted bruschetta. It is just so fancy, yet…
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What a feast?! Goodness! We ate, and we ate very well, but I got to say that it was totally worth it! It makes my mouth water, but it looks mouthwatering so we have explanation folks.
I don’t call myself a grill master. Nonetheless, I can make pretty amazing and delicious grilled meat. I mean you don’t have to be a rocket scientist to make a good brisket that’s why I am sharing tested and retested smoked brisket recipe. I know some people take their grilled or smoked meat pretty seriously. There are competitions after-all, but I feel like you can make a decent brisket yourself as well.
I grew up with smoked meat, fish, and cheese. You name it and I ate it, so now I am making my own. Sometimes I fail, but that’s why we test recipes until you find the one that is the most delicious. Ever since we got Traeger smoker grill we are out almost every other day smoking something. I am preparing new recipes to share soon. I will have smoked mushrooms, zucchini lasagna and maybe some type of pie. We will see what else I come up with.
I hope you all like this recipe and give it try. I have my husband and 2 boys in the house who can EAT, but my daughter and I chomp this bad boy like a real man. Needless to say, we loved it.
I had about half it for the brisket leftover so the next day I made pretty delicious BBQ sandwiches and reserved some for salads. You can’t get any better than that, right?!
I served this one with smoked mushrooms and Argentinian chimichurri sauce which was outstanding. I will share a recipe for both soon.
Hey if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Texas Style Smoked Beef Brisket
- 1 12-14 pound whole packer Beef Brisket
- 2 tbsp Oil
- 2 Tablespoons Kosher Salt
- 1 Tablespoons ground Black Pepper
- 1 Tablespoon Dried Parsley
- 1 Tablespoons Garlic Powder
- 1 Tablespoon Brown Sugar
- 1/2 Tablespoon Chili Powder OPTIONAL
- 1 cup Beef Broth
- Pallets for the Smoker Mesquite + Oak
Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat.
Mix together salt, black pepper, dried parsley, garlic powder, brown sugar, chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil.
When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.
- Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3 hours). I like placing it on a heavy-duty aluminum foil while smoking my brisket. It is not neccecery, but I like to keep juices in.
- When brisket reaches an internal temperature of 160 degrees, remove from grill. Double wrap meat in heavy duty aluminum foil and add the beef broth to the foil packet.
- Return brisket to grill and cook until it reaches an internal temperature between 195 and 204 degrees Fahrenheit, about 2 more hours.
- Once finished, remove from grill, place it in the aluminum family size pan, and let rest for one hour and up to 2 hours wrapped up. You can cover the pan with a towel or similar to keep warmth. Some people place it in a cooler and cover with towels to allow the meat to rest, but I use alum pan. Either way, as long as you allow it to rest, the meat will pull in its juices and remain moist.
- Afer the meat is rested, uncover, cut against the grain and serve.
The most important aspect of cooking brisket is making sure that you know when to take it off the heat. To tell if it’s done, just insert a probe right in or any meat thermometer. The probe or meat thermometer should insert into the meat cut like it would into room temperature butter. The meat should be tender and that usually happens at around 200 degrees.
Meals like this are the best. I served everything including this amazing Smoked Sun Dried Tomato Salmon on a couple of wooden boards. It was absolutely incredable and so tasty. Usually, I make salmon with lemon, olive oil and a generous a month of sea…
As I mentioned many times during these years of blogging how some dishes, including this tasty Sauteed Sauerkraut with Smoked Sausage, always transport me to my childhood.
I had a good childhood and happiest memories are tied to food.
I grew up on a smallish farm, and the produce was mainly picked from the garden, fruit from the backyard.
The meat was also provided and always organic, fish caught from the river and dairy made from raw milk.
There was no need to go grocery shopping all the time. Simply because everything that we needed was there, a few feet away.
Growing like that for me also means a very fortunate life. Maybe, that’s why I love a home-cooked meal, and I have such a love affair with food.
I think every household has their favourite dishes. They usually end up on the dining room table on a weekend when a family gathers.
I was never a picky eater. However, some of the favourites were actually fermented cabbage or as many knows as sauerkraut.
Those were probably my top op three dishes that I could never resist, but dip, homemade fresh from the oven and still bit warm bread.
I just love mopping the bottom of the pot or pan with hot bread. If you never made my homemade bread then go and check it out. It is one of the best.
Well, I posted a similar recipe when I started blogging, but my taste did change a bit.
I made this Sauteed Sauerkraut with Smoked Sausage. It is out of this world delicious and all you need is just a simple few ingredients.
Tag me on Instagram if you make it @sandraseasycooking using #sandraseasycooking hashtag. Thanks!
Sauteed Sauerkraut with Smoked Sausage is an amazing winter dinner
- 1 ½ Tbs. Vegetable Oil or any on hand, bacon fat works too
- 2 Cups Smoked Sausage sliced
- 2 cups Shredded or chopped Sauerkraut store-bought or homemade
- 3 garlic cloves crushed and minced
- 2 dashes Ground Black Pepper
- Heat the oil and drop about ½ of the minced garlic, stir but do not let it burn; also turn down the heat to low-medium.
- Add Sliced sausage, stir until it gets brownish. If you eat bacon you can saute bacon as well.
- Add Sauerkraut on top and stir all together, it might have some water in, and that’s alright because it will give you more flavor; toss the rest of the minced garlic on top and stir.
- Add ground black pepper and stir to combine.
- Cook until most of the liquid evaporates, stir and you will have sauteed sauerkraut after 7-10 minutes.
- You can also try this recipe with cooked pasta, sauteed with Sauerkraut
For the soup option just add beef or vegetable broth on top. Let it boil for 20 minutes under the lid, add salt if needed and you can actually add about 1/2 cup of rice or a couple of cubed potatoes and carrots to the soup, and boil until tender.
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These Classic Patty Melt Sandwiches are so simple, mouthwatering, and extremely easy to make. It is probably one of my favorites just because I absolutely love the combination of beef patty, cheese, and caramelized onions. I mean, who would not love this?! It…
Not only that, you are going to love these flavorful grilled pork chops, but I can promise you will make them all the time.
Now, you will need any kind of grill to make them, of course. However, you can use your air fryer as well; 400F for 25-30 minutes depending on your preferences.
I love my pork chops well done. Also, I like bits of burned pieces around the bone and meat in the middle tender. I think that’s my family preference as well. We eat this all summer long.
Sometimes I make extra so we could have it during the week. They are just amazing to mix with rice. I usually eat it cauliflower rice since I am most of the time eating low-carb.
I just cannot believe that I’ve never posted this recipe before. With ten years of blogging, sometimes we ignore the simplest recipes. This one does not require too much work or to have culinary school, but it is delicious, and I am sure you will enjoy it also.
Grilling is my jam. I just love grilled food and could eat it every single day. What is your favorite food from the grill? I have so many, but definitely, burgers and ribs are at the top two, but I also love, love grilled fish.
If you guys try making it, please tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking. Thank you so much for your support!
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Grilled Pork Chops are easy, tasty, and perfect summer food. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Grilled Pork Chops are easy, tasty, and perfect summer food.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.