Naturally, because it’s about Texas, where meat was called for, beef was the main focus. But I’m prejudiced about beef. I grew up in Alberta and I just don’t think the beef we get here in Ontario stands up to the beef I ate as a kid. Not to mention that beef tends to be expensive. So… we used pork
tenderloin correction: butt or shoulder when we tried the “Slow-Smoked Brisket” (eeek!!! I know. Texans will be horrified).
And oh my. Oh my! This is fabulous. Tender. Succulent.
Here is what T did:
tenderloincorrection: butt or shoulder in beer sauce
based on the recipe for Slow-smoked Brisket SAVEUR #121
measurements are approximate!
- 2-3 lb pork
tenderloincorrection: butt or shoulder
- your favourite dry spice rub (what we used)
- ½ bottle warm beer
- Liberally coat pork
tenderloinwith dry rub. Place it in a plastic bag and refrigerate overnight.
- About an hour or so before smoking the meat, take it out of the refrigerator to bring it up to room temperature.
- Put dry wood chips (we use hickory) into a baking tray and place it on one side of the gas barbecue turned to low heat. Only turn on the one side. Close the barbecue lid.
- When the wood begins to smoke, open the lid and lay the meat directly on the grill on the side of the barbecue that is turned off. Close the lid.
- Slow-smoke the meat over indirect heat until a thermometer inserted into meat registers 160F. Remove the meat from the barbecue and place the meat in a small casserole dish that has a lid.
- Pour beer (we used a dark lager) over the meat. Cover the casserole (SAVEUR magazine suggests putting the meat into a foil packet but we just can’t stand the waste). Place in a medium oven for an hour or so until the meat reaches 190F.
- Place the meat on a plate to rest. Reserve the sauce!!
- Pour the beer sauce into a pot and reduce it by boiling over medium-high heat.
- Using a very sharp knife, slice the meat thinly across the grain. Slice the meat on the plate so that the juices remain with the meat.
- Pour the sauce over the sliced meat and toss with a fork and spoon, to coat all the pork.
Serve immediately on warmed plates with mashed potatoes and a vegetable. Garnish with a few leaves of oregano or marjoram if you have it.Notes:
:: Do use your meat thermometer!
:: Instead of using a casserole dish and the oven, you can put the meat into a large piece of aluminum foil. Pour the beer overtop and seal the foil tightly to create a pouch to keep the juices and beer in. Place the foil packet over low heat in the barbecue and cook until the inside temperature of the meat is 190F.
:: This is roughly the mixture that we used for our rub on this occasion. (Please note that the amounts are approximate.)
:: Left-over meat is fantastic in meat pie and/or chili.
recipes from OUR kitchen:
Left-overs can be used to make the most wonderful chili! Or pie. Yes!! Pie!! (Mmmmm… pie!)
Before the snow flies, may we have this again please?
Whine: This should be the ideal time for butternut squash. And I adore butternut squash!! However, there was a tremendous amount of rain this summer. It was also rather cool. It shouldn’t have surprised us that this usually rich squash was watery and bland. But what am I going to do with that second squash that I insisted on buying. I know it’s going to be just as disappointingly watery.