Chilebrown at home

Wednesday, April 25, 2012


We love to take a road trip to the ‘U. C. Davis Animal Science’ meat sale. It is only held on Thursday’s and Friday’s for limited hours. Today we picked up a small three and one half pound brisket roast. This cute little bundle of beef was from the point end of the brisket. This end has more layered fat hence more flavor. With proper cooking this raw, fatty meat can be transformed into meat heaven. This roast was going to take a sauna in our smoker.

The preparation was simple. We sprinkled our roast with dry rub. It was left out of the refrigerator and brought to room temperature. Our smoker was brought to 230 degrees. A combination of hickory and apple wood chunks would be the flavor of our smoke. It took a little under 5 hours to cook our roast. It was rested for 20 minutes before serving.

There was room on the smoker for accompaniments. Asparagus, whole fava beans freshly picked from our garden, whole garlic bulbs and onions were scattered around our roast the last 45 minutes of cooking. These vegetables soaked up the smoke and softened to perfection. The roast was sliced and served with our vegetables. This was one smoky delight. The point end of the brisket has so much flavor. The smoky crust has a caramelized candy like texture. This is meat candy that we love.


Zoomie said...

Sounds like I need to make a trip to Davis. Do they sell all cuts of meat? And only beef, or do they sell lamb and pork, too? We love Davis, so this is a bonus!

cookiecrumb said...

Looks great. But I'm just afraid I'd cut into this science lab meat, and see Jeff Goldblum's eye.

Toons said...

Sure sounds and looks tasty, Chico seems to be a long way to go for a chunck-o meat but I trust you to know where the good stuff is. Well next time you come by Petaluma give me a ring and maybe we could have a grilled nosh on the veranda! Cheers

Chilebrown said...

Zoomie, They sell all cuts and varieties of meat. They even have eggs and cheese. It is subject to availability. I am pretty sure no corn dogs or spumoni.

cookiecrumb,When you have Goldblum's eyes make tacos.

Toons, I have been to the Chico's meat lab too. Davis is a little closer and I think better. We go by Petaluma every once in a while to visit our friend Angelo. We will give you a call.

Toons said...

I don't know why but I keep twisting up Chico and Davis. Oh well here's to good eats, Cheers

Chilebrown said...

Chico and Davis both have Meat destinations.

Greg said...

Chilebrown's Smokehouse Restaurant. Trademark that name! :)

Chilebrown said...

Greg, I like that.

Chris said...

I like how this post gets right to the point.

Okay, I'm leaving before I get banned ;)