Kathryn
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The marinade: carmelize 2 small onions x5 min, add 2 cloves minced garlic, continue x 1 min. Add 1 can Rotel (tomatoes and chilies) , 1 c red wine, 2Tb lemon juice, 1 Tb Worcestershire sauce, 2 bay leaves, 1 tsp dry thyme, 3/4 tsp salt, 1/4 tsp pepper. Marinate overnight. Strain marinade.Put meat on a rimmed pan, strained veggies on top, smoke x 6 hours. Add pan drippings to saved marinade,cook/ thicken with 1 Tb per cup cornstarch into gravy.Last edited by DreamOn; May 1, 2020, 08:06 AM. -
@fxzdoc yup, definite improvement.
Now our Velveeta budget is thru the roof for queso.
On the other hand our return luggage from Dallas is no longer over weight with 24 cans of Rotel.
Stay safe. -
So did you smoke the brisket with rub and add the RoTel, onions, spices and wine at the end, or did you smoke the brisket in a pan with all of the gravy stuff added at the beginning--basically just switching to smoker instead of oven cooking?
Kathryn -
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Not distinctly no. It’s more a general marinade flavor. I used regular Rotel. They also make a hot version. Out of curiosity next time I’ll try that one 🙂.
More of the flavor comes through in the gravy made from the drippings...Last edited by DreamOn; May 1, 2020, 05:33 AM. -
My nephew in Frisco does the same kinda thing but uses various peppers.
Jalapeno's, green, red probably more I don't know about.
Sadly, extremely sadly, I've never been down there when he does one.
Rotel finally made it up here a few months ago so this is another bucket list item. -
It started with an old recipe I used to make before I owned a smoker. It’s called oven smoked brisket. The brisket cooks in marinade of red wine, spices, onions, Rotel tomatoes and liquid smoke like a pot roast. After cooking the cooking liquid is strained and thickened into gravy. I just made a slight adaption of giving it real smoke instead of liquid smoke 🙂. The veggie topping has an added advantage of keeping it really moist 😁.
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