posted by Polar Bear 09-06-100 8:46 PM
Smoked Brisket
3 lb. boneless meat
1/2 cup water, 1 Tbl. paprika (spicy or mild)
1 Tbl cider or other vinegar
1 to 2 tsp loquid smoke
1 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
Take about 3 lb boneless meat (which serves four to six). Slice across the grain 1/2 to 3/4 inch thick (don't bother to trim), then into 1 by 2 inch chunks. Toss water, paprika, cider or other vinegar, 1 to 2 tsp. liquid smoke, 1 tsp. each salt, sugar, and 1/2 tsp. black pepper. Cook covered until very tender, i.e., more tender than you normally would. Brisket will take 3 to 4 hours, pork shoulder 2 to 3 hours. Or use a crock-pot or pressure cooker.
Strain liquid into a wide non-stick skillet or saute pan; quickly boil off the water, taking care not to scorch.
Meanwhile, let meat cool enough to handle and trim excess fat (easier and more reliable than trying to do it at the beginning), taking care not to crumble the meat more than necessary. When water in skillet has mostly evaporated, add meat and toss; cook over medium heat without stirring until lightly browned, 5 to 10 minutes; toss and brown again, about 5 minutes. If greasy, especially with pork, drain on doubled paper towels. Now is the time to crumble or shred the meat if desired. May be served plain or with barbecue sauce, on rolls or as fork-and-plate food.