{"id":76228,"date":"2022-07-29T14:46:25","date_gmt":"2022-07-29T05:16:25","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=76228"},"modified":"2022-08-26T12:57:20","modified_gmt":"2022-08-26T03:27:20","slug":"chris-jarmers-recipe-for-18-hour-brisket","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/chris-jarmers-recipe-for-18-hour-brisket\/","title":{"rendered":"Chris Jarmer&#8217;s Recipe For\u00a018 Hour Brisket"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"227\" src=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-1024x227.jpg\" alt=\"\" class=\"wp-image-69773\" srcset=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-1024x227.jpg 1024w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-300x67.jpg 300w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-768x170.jpg 768w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-350x78.jpg 350w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-36x8.jpg 36w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-48x11.jpg 48w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black-60x13.jpg 60w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/03\/smeg-technology-black.jpg 1131w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>LISTEN >> SEGMENT AUDIO HERE:<\/p>\n\n\n\n<iframe loading=\"lazy\" src=\"https:\/\/omny.fm\/shows\/fiveaa\/chris-jarmers-recipe-for-18-hour-brisket\/embed\" allow=\"autoplay; clipboard-write\" width=\"100%\" height=\"180\" frameborder=\"0\" title=\"Chris Jarmer's Recipe For 18 Hour Brisket\"><\/iframe>\n\n<p><\/p>\n\n\n\n<p>Today\u2019s recipe is:<\/p>\n\n\n\n<p><strong>18 Hour Brisket<\/strong><\/p>\n\n\n\n<p>*<\/p>\n\n\n\n<p><strong>PROTEIN<\/strong><br>6.6KG BRISKET<\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<p><strong>RUB<\/strong><br>350G SEA SALT<br>100G BLACK PEPPER<br>30G CUMIN<br>30G SMOKED PAPRIKA<br>15G DRY OREGANO<br>30G KOREAN DRY CHILI<br>combine dry ingredients in a bowl<br>100G AMERICAN OR FRENCH MUSTARD<\/p>\n\n\n\n<p><strong>BRISKET<\/strong><br>trim any excess sinew of your brisket<\/p>\n\n\n\n<p>rub the brisket well with the mustard and sprinkle rub on both sides liberally<\/p>\n\n\n\n<p>set your oven or smoker to 110 degrees and cook for 8 hours<\/p>\n\n\n\n<p>take the brisket out and wrap in brown paper and foil and cook for 8 more hours over night or in the slow cooker<\/p>\n\n\n\n<p>slice the brisket into long slices or you can pull the brisket as well great served with make and cheese, a nice slaw or in burgers, or on pizza<\/p>\n\n\n\n<p><strong>MAC &amp; CHEESE<\/strong><br>200G FLOUR<br>200G BUTTER<br>2 LT MILK<br>\u00bd TSP GARLIC<br>\u00bd TSP CHICKEN POWDER OR VEGETA<br>150G SHREDDED MOZZARELLA CHEESE<br>80G JACK CHEESE<br>100G PARMESAN<br>350G MACARONI<\/p>\n\n\n\n<p>heat the milk with garlic &amp; chicken powder until warm, in a separate melt the butter &amp; and add the flour<\/p>\n\n\n\n<p>whisk in the milk until starts to thicken then change to a wooden or heat proof plastic spoon<\/p>\n\n\n\n<p>cook for 2 minutes stirring continually take off the stove and add all the cheese, season with salt &amp; pepper if required<\/p>\n\n\n\n<p>place in a serving dish sprinkle with parmesan &amp; breadcrumbs and place until grill until golden<\/p>\n\n\n\n<p><strong>\u201cSMOKE JUICE\u201d MARINADE:<\/strong><br>1 TBSP MOLASSES<br>1 TSP LIQUID SMOKE<br>2 TBSP WORCESTERSHIRE SAUCE<br>1 -2 TBSP CHIPOTLE SAUCE )<br>OR THE LIQUID FROM A CAN OF CHIPOTLE PEPPERS IN ADOBO SAUCE)<\/p>\n\n\n\n<p>heat oven to 220 degrees.<\/p>\n\n\n\n<p>rinse brisket and pat dry.<\/p>\n\n\n\n<p>mix remaining ingredients in a medium bowl. allow to sit 5 minutes.<\/p>\n\n\n\n<p>lay brisket fat side down on a baking sheet covered with a large piece of aluminium foil. brush liberally with oven smoke marinade.<\/p>\n\n\n\n<p>flip brisket and brush the fat side with the rest of the marinade.<\/p>\n\n\n\n<p>wrap tightly in foil and bake at 220 degrees for 8-9 hours.<\/p>\n\n\n\n<p>share and enjoy!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"526\" height=\"731\" src=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/brisket-full.jpg\" alt=\"\" class=\"wp-image-76229\" srcset=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/brisket-full.jpg 526w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/brisket-full-216x300.jpg 216w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/brisket-full-144x200.jpg 144w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/brisket-full-17x24.jpg 17w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/brisket-full-26x36.jpg 26w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/brisket-full-35x48.jpg 35w\" sizes=\"auto, (max-width: 526px) 100vw, 526px\" \/><\/figure>\n\n\n\n<p><strong>Thanks to SipnSave, the matching wine this week is the 2021 Tomich Hill Hilltop Pinot Noir.<\/strong><\/p>\n\n\n\n<p>SCROLL DOWN FOR TASTING NOTES<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"899\" height=\"938\" src=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich.jpg\" alt=\"\" class=\"wp-image-76232\" srcset=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich.jpg 899w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich-288x300.jpg 288w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich-768x801.jpg 768w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich-192x200.jpg 192w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich-23x24.jpg 23w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich-35x36.jpg 35w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/07\/tomich-46x48.jpg 46w\" sizes=\"auto, (max-width: 899px) 100vw, 899px\" \/><\/figure>\n\n\n\n<p>THE WINE<br>Origin: Block C, Block I, planted in 2001 Area: 27.13 acres<br>Soil: predominantly aged red podzolic soils over schist<br>(weathered laterite rock)<br>Clone: 777 &amp; Dijon 114 \/ 115, D2V5, MV6<\/p>\n\n\n\n<p>Colour: Pale cherry red<br>Bouquet: Intense berry and red cherry aroma<br>Palate: Vibrant palate of dark berry and cherry with subtle<br>hints of dry herbs and silky graceful tannins.<\/p>\n\n\n\n<p>pH: 3.58 Rs: 1.0g\/L TA: 6.0g\/L Alc: 13.20%<\/p>\n","protected":false},"excerpt":{"rendered":"<p>LISTEN >> SEGMENT AUDIO HERE: Today\u2019s recipe is: 18 Hour Brisket * PROTEIN6.6KG BRISKET INGREDIENTS RUB350G SEA SALT100G BLACK PEPPER30G CUMIN30G SMOKED PAPRIKA15G DRY OREGANO30G KOREAN DRY CHILIcombine dry ingredients in a bowl100G AMERICAN OR FRENCH MUSTARD BRISKETtrim any excess sinew of your brisket rub the brisket well with the mustard and sprinkle rub on [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":76234,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[284,166],"tags":[],"geo_market":[],"class_list":["post-76228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jade-robran","category-lifestyle"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chris Jarmer&#039;s Recipe For\u00a018 Hour Brisket - FIVEAA<\/title>\n<meta name=\"robots\" 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