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How To | Michigan-Style Brisket | Super Sunday Edition - Tubesh.Com

Corby Q


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Published on February 07, 2018
Here is my take on a Michigan-Style Brisket. Seasoned with Michigan Cherry powder and smoked with applewood.
**Please forgive me for the audio quality of this video**

Hello everyone and welcome back to CorbyQ. Today it is one day before the Big game between the Patriots and the Eagles for the Championship in American Football. So we here at the Corby household decided to brave the 15º outside and try to put a Michigan staple on a Brisket.

Brisket started off as about a 12 pound whole packer brisket that I trimmed down to about 9 ponds leaving as close to a 1/4 inch of fat as I could. While I am no professional brisket cook I did end up trimming it as much as I was comfortable with removing about 3 pounds of fat.

The basic rub we started off with was a basic steak seasoning from the Dollar Tree store around my house that I absolutely love, it is a little salty at first but that can be remedied quickly by tweaking it until you are happy with it but it is a good start.

My wife took about 1 pound of Michigan Cherries, pitted them, halved them then dried them in the oven on low setting overnight until they were completely moisture free or as close as possible. I then put them in my coffee grinder and ground them into a powder.

Brisket Rub:
1 cup of Steak Seasoning of your choice - with added black pepper.
2 Tbsp of Michigan Cherry powder.

With the brisket I made a Smokey Mac n Cheese with some smoked cheddar cheese I had previously smoked the week before.

Mac n Cheese as follows:
1/2 cup or 1 stick of butter
1/2 cup of flour
3 1/2 cups of milk
1 tsp salt
1/2 tsp of black pepper
16 oz of shredded cheddar cheese for the sauce
1 pound of bacon fried and crumbled
8 oz shredded cheese for the top

Melt butter over medium heat, then add flour to butter to form a roux and slowly cook out the flour taste for about 5 minutes.

Slowly add the milk to the flour and butter mixture (roux) and stir while adding milk with remove the lumps and make a smooth cream base. Add the salt and pepper to the creamy mixture.

Remove from the heat snd slowly add in the smoked cheese and slowly stir while cheese melts. Repeat process until all the cheese in incorporated and melted until you have a cheese sauce.

Cook a 16oz package of macaroni noodles until you desired level of doneness is achieved usually about 9 minutes. Pour the cheese sauce over the noodles stir to combine then add the crumbled bacon stir and cover with remaining cheese.

Bake in a preheated 350 degree oven for approx. 20 minutes or until cheese on top is melted and golden brown. Serve hot and creamy.

Thank you so much for watching I appreciate it. Until next tim keep Doin' What You Do.


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