Madison Meats of Mississippi
(from our soup bones) these are available on request
We offer brisket as an option (only 4/beef). Most people do not want to cook this as it is a labor of love. Needs 12 hours for cooking if you want it really tender.
1-1 1/2 cups apple cider vinegar
3/4 cup mayo (we use Duke's for this as it has no added sugar)
1/2 T garlic powder
1 T freshly ground black pepper
4 cloves minced garlic
1/4 stick butter
2 lbs. soup bones
3 fl. oz. tomato paste (1/2 small can)
1 onion chopped
1 large carrot cut in 2" lengths
1 stalk celery cut in 2" lengths
1/2 cup red wine (optional)
10-12 whole peppercorns
3 cloves garlic sliced
3 bay leaves
1/2 t fresh thyme
3/4 gallon water
Preheat oven to 400 degrees. Place soup bones in roasting pan and roast for 1 hour. Brush bones with tomato paste and place vegetables on top of bones. Return to oven for 30 minutes. Remove from oven and deglaze with red wine (or 1/2 cup water). Remove from roasting pan and put in large pot. Add water, garlic, pepper corns, bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 4 hours. Allow to cool, then chill. Remove fat and bones. Strain liquid. This stock can be frozen until you make your next soup, chili, stew, etc.
This will yield around a quart of stock. We usually double or triple this recipe and freeze.
Start with a completely thawed brisket. If you have a resealable bag large enough to hold brisket it will make the marinating process easier. If not, use glass casserole dish.
Pour enough apple cider vinegar to cover at least 1/2 thickness, turn fairly often.
Leave to marinate in refrigerator overnight.
Place brisket fatty side down. Rub about 1/2 of mayo on surface and edges. Rub 1/2 T garlic powder and 1/2 T of pepper into mayo. Flip brisket and repeat with mayo, pepper and minced garlic. Put on smoker with minced garlic on top side.
Smoke over water pan for 4 hours at 275 degrees. Remove from smoker and add 1/4 stick butter on top of meat. Double wrap brisket in foil and place in 275 degree oven for 8 hours. You will not get any more smoke flavor after 4-5 hours. Foil keeps it moist and tender. Trim off fat as you carve across grain. If wrapped well in foil this recipe will make a fabulous au jus to serve over brisket after slicing.