Questions about my (Dad’s) smoked brisket recipe are … difficult to explain. I’ve played with many recipes, wood types, cooking methods, and spices. I have a few thoughts here that I need to explain first. Then we’ll get into tips and such. For the moment, please take a look at the recipe I wrote below.
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“Marine Breakfast” a.k.a. S.O.S – brings back memories …. Here’s what you’ll need: (Serves 4-8 civies or two hungry Marines) 1/2 lb. Ground Beef (ground chuck for flavor) <– I’ve used a mix of ground sausage at times as well 1 tbs. Bacon fat (lard or butter if no bacon fat) [you don’t have bacon fat?!?] 3 tbs. Flour 2 cups Whole milk (add more to thin, less for thick) 1/8 tsp. Salt Pepper (to taste) 8 slices of dry toast Now to pull it all together: Using a large skillet (12″-14″), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly.…
