brazillian brisket,.....

[key]

ive been wanting to share this for some time but didnt due to all the right ways of doing it. ive been down here living in brazil for over 5 years and seen the way a older fellow here does it,...( i call him dad),.....

very simple: PLENTY of sea salt,... i say plenty cause he told me the meat only takes what it wants the rest can be knocked off afterwards
squeeze 4 to 5 limes in
add ALOT of mashed up garlic

,........ wrap in tin foil alot and he told me most important,........ DO NOT POKE A WHOLE IN THE FOIL!!! it will loose its liquids thus burning/ drying out the meat.

place over a bed of coals that is ATLEAST 1.5 ft to 2 ft away or kinda put coal bed off to one side and meat on the other.
4-5 hours without turning or touching with lid closed, you will have some oh so goodness,..!!!!!

been doing mine this way for 5 years now. did one for family back home and it was a hit.


kinda was partial to this method but i figured i would share with my breatheren,.........

[key]

i need to add cause i was typing fast gettig ready to leave work yesterday. when sqeezing the limes, make sure you sqeeze them after you have salted and garlic when it is laying on tin foil to be wrapped. this is your liquid you dont want to loose!!!

[Davidtxs]

yep the magic juice is in that foil

[key]

?

[key]

just curious has anyone tried it?

[ChileFarmer]

I haven't tried it. But would if I didn't like smoke so much. Now if you were serving it up and I was there, yeah, pass me a plate please. CF

[key]

CF,... its not smoke !!! its wrapped in aluminum from the beginning. over coals (atleast 1.5ft away) with minimal air to grill. it shreads like paper after about 4-5 hours. again,... it is NOTHING like smoke. try it and tell me whatcha think,....

hollowout a round bread roll from one end, pack meat goodness,... injoy,.... ;o)

[Sharkie]

How large Brisket do you normally use KEY?

[key]

its a whole brisket. its weird though,.... here when i ask for this meat,... it comes with 2-4 ribs looks like at the very beginning of the breast. but i always get them removed. the stores back home i guess are pre-trimmed,.... i dont no,...

[jtilk]

I bet the flavor is unbelieveable but I'm sure keeping it wrapped in foil makes it turn out like a roast.

[RWBTEX]

I was thinking roast flavor too.

[jimpeterson]

Hey, Guys...What ever happened with this recipe? Did anyone try it? I've spent over 30 years in Mexico, and have tasted fantastic food, where things were cooked in lime juice, and some were unbelievable. I don't care that much for lamb, but one restaurant cooks lamb shanks in a sauce with chili arbos with lime juice among other spices, etc for 3 days in the oven, and it is just heavenly.
I have put this recipe on my list, and when I get it done, I'll post.

[Papa Tom]

I don't even remember seeing this post.....Oh I know why. That was following a storm and we were without power. Still haggling with the ins. co. $45k in damage, not complaining the ins. co. is good.
Let us know Jim what ya think it sounds good to me. I remember getting those beef sandwiches down in Mexico in hollowed out rolls really really good.

[BluDawg]

Sounds like DO fodder to me but I'd have to add a few chopped up Serrano chiles too