Peach Pie with a Side of Brisket

Smoked Brisket

Smoked Brisket

The purchase of a Traeger Lil’ Tex Elite smoker for the Maine house was an impulse purchase at Costco four years ago. Deemed unnecessary by a certain individual at the time of purchase, the Traeger has become the “go-to” for outdoor cooking. The family became so fond of the output from the Traeger that a second Traeger appeared for this cook’s birthday for the California residence.

Pairing a smoked brisket with homemade peach pie makes for an ideal feast.

Smoked Brisket
Low and Slow is the way to go.
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr
6922 calories
0 g
2953 g
320 g
945 g
115 g
3175 g
2223 g
0 g
0 g
158 g
Nutrition Facts
Serving Size
3175g
Amount Per Serving
Calories 6922
Calories from Fat 2887
% Daily Value *
Total Fat 320g
492%
Saturated Fat 115g
576%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 148g
Cholesterol 2953mg
984%
Sodium 2223mg
93%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 945g
Vitamin A
0%
Vitamin C
0%
Calcium
19%
Iron
496%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 to 8 LBS Brisket
  2. Williams-Sonoma Beer Brisket Rub or your own rub concoction
Instructions
  1. Coat the brisket liberally with seasoning and wrap in plastic wrap. The brisket should rest in the refrigerator 12 to 24 hours. If using a smoker, start the smoker on "smoke" and place brisket fat side up on the grill grate for 4 hours at a very low temperature. After 4 hours turn the grill up to 250° F. When internal meat temperature reaches 180° F, remove brisket from grill and wrap in foil. Place foiled brisket back on grill and cook until internal temperature is 195° F to 205° F. Remove brisket and allow it to rest in the foil for a minimum of 30 minutes.
Notes
  1. Williams-Sonoma's Beer Brisket Rub is a great way to achieve wonderful flavor in your brisket. The down-home brisket rub combines applewood-smoked sea salt and brown sugar with beer and hops for the taste of true pit barbecue. Garlic, paprika and thyme round out the blend with savory spice.
  2. Not all briskets are “done” at the same temperature. Once you reach an internal temperature of 195° F, you should test the brisket using your temperature probe – you should be able to slide the probe into different parts of the brisket very easily, like butter. Letting the brisket reach 205° F may produce a more tender and juicy result.
beta
calories
6922
fat
320g
protein
945g
carbs
0g
more
The Maine Project http://themaineproject.com/

Pie Crust
This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. Leaf lard is available at some butcher shops, farmers markets and also by mail-order. *If you prefer an all-butter crust, use about 14 Tablespoons of Kerrygold or other salted or unsalted butter for your total fat. It will take about 5-7 minutes to put the dough together. Minimum chill time is 20 minutes but 1-2 hours is great. After chilling, dough discs may be frozen for up to 1 month.
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2975 calories
239 g
352 g
209 g
33 g
103 g
646 g
1124 g
1 g
4 g
92 g
Nutrition Facts
Serving Size
646g
Amount Per Serving
Calories 2975
Calories from Fat 1859
% Daily Value *
Total Fat 209g
321%
Saturated Fat 103g
516%
Trans Fat 4g
Polyunsaturated Fat 17g
Monounsaturated Fat 75g
Cholesterol 352mg
117%
Sodium 1124mg
47%
Total Carbohydrates 239g
80%
Dietary Fiber 8g
34%
Sugars 1g
Protein 33g
Vitamin A
57%
Vitamin C
0%
Calcium
8%
Iron
81%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-1/2 cups or 312.5 g unbleached all purpose flour
  2. 8 tbs or 113.5 g European style butter
  3. 8 tbs or 113.5 g leaf lard
  4. 6 - 8 tbs ice water
  5. 1/2 tsp or 2.84 g salt
Instructions
  1. Place all ingredients but the ice water in a large bowl.
  2. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it that looks like cracker crumbs, peas, and almonds. The lumps make flakey pies.
  3. Sprinkle ice water over mixture and stir lightly with a fork.
  4. Squeeze a handful of dough together. Mix in a bit more water if it doesnʼt keep together.
  5. Divide the dough in half and make two chubby disks about 5 inches across.
  6. Wrap the disks separately in plastic wrap and chill for about an hour.
  7. Take out one disk and put it on a well-floured board, pastry cloth, parchment paper or plastic wrap.
  8. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times.
  9. Turn it over and thump the other side.
  10. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.
  11. When it is an inch or so larger than your pie pan, brush off the extra flour on both sides. Fold the dough over the top of the pin and lay it in the pie pan carefully.
  12. Donʼt worry if the crust needs to be patched together; just paint a little water where it needs to be patched and “glue” on the patch piece.
  13. Put the filling in the pie and repeat the process with the other disk.
Adapted from Kate McDermott
beta
calories
2975
fat
209g
protein
33g
carbs
239g
more
Adapted from Kate McDermott
The Maine Project http://themaineproject.com/
Peach Pie
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2042 calories
497 g
15 g
9 g
22 g
4 g
1604 g
2427 g
152 g
0 g
3 g
Nutrition Facts
Serving Size
1604g
Amount Per Serving
Calories 2042
Calories from Fat 74
% Daily Value *
Total Fat 9g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 2427mg
101%
Total Carbohydrates 497g
166%
Dietary Fiber 28g
110%
Sugars 152g
Protein 22g
Vitamin A
91%
Vitamin C
1739%
Calcium
12%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 cups or 1350 g of fruit, fresh or frozen (adjust for size of pan)
  2. ½ – 1 cup or 100 - 200 g sugar (depending on sweetness of fruit)
  3. small pinch of ground nutmeg
  4. ⅓ teaspoon salt
  5. small squeeze of ½ lemon
  6. ¼ or 31.25 gcup flour
  7. ½ - 1 tablespoon tapioca starch
  8. ½ tablespoon butter
  9. 1 recipe for double crust pastry
  10. 1 egg white mixed with 1 tablespoon of water
Instructions
  1. Preheat oven to 425° F
  2. Put first six ingredients, and tapioca if using, in a big bowl and mix lightly until fruit is coated.
  3. Taste and adjust sweetener and seasoning as pleases you.
  4. Roll out pastry and place in chilled pie pan.
  5. Pour filling in next and dot with little pieces of butter.
  6. Roll out top crust, cover and cut a few vent holes, or make a lattice crust top.
  7. Crimp edges, paint some egg white wash on top of pie and sprinkle with 1 T of sugar.
  8. Bake for 15 minutes at 425° F.
  9. Reduce heat to 375° F and bake for 35 minutes more or until you see the filling bubbling.
  10. Remove from oven and let cool completely before serving.
Adapted from Kate McDermott
beta
calories
2042
fat
9g
protein
22g
carbs
497g
more
Adapted from Kate McDermott
The Maine Project http://themaineproject.com/
 

 

 

 

 

 

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