Manual Napoleon AS200K - Apollo (page 7 of 12) (English)

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All you require for this dish is a few ingredients, coarsely chopped garlic, salt,

pepper, coarse grain mustard, some natural string and plenty of me. Once you

get the brisket home, the rst thing you need to do is cut the string and unroll

the brisket, if its already rolled, paying aenon to how it all ts together, as

you will need to roll it up again. With the brisket laid out at (fat side down)

slather it with mustard, put the chopped garlic on and season liberally with the

salt and pepper. At this point, you can slice some cheese on to it (oponal) before

rolling it up again. Use a natural coon string to e it all together again. Slather

the outside with mustard and season with salt and pepper (herbs of your choice

can be sprinkled on too). Wrap the brisket in cling lm and leave it in the fridge

overnight. Early the next morning (it will take 8 – 12 hours to cook, depending

on the size of the cut), set the unit up for water smoking and place the brisket on

the cooking grill and close the lid. Pop some wood on through the boom door

for smoke avour. This is where the me ingredient comes in, nd something to

occupy your me as you wait for the low heat (200°F - 250°F) and smoke to work

its magic.

Brisket takes me and pracce, if you are monitoring the internal temperature of

the meat, you will probably noce that aer about 5 hours the temperature will

sit at around 160°F for a while, don’t panic, as it will start to rise again. When it

has reaches 190°F, your brisket is cooked, but you will need to let the meat rest

for at least half an hour, before carving and serving.

Stued and Rolled Brisket

Wood Types

Wood Type Characteriscs

ALDER Very delicate with a hint of sweetness. Good with sh, pork, poultry,

and light-meat game birds.

ALMOND A sweet smoke avour, light ash. Good with all meats.

APPLE Very mild with a subtle fruity avour, slightly sweet. Good with poultry

(turns skin dark brown) and pork.

ASH Fast burner, light but disncve avour. Good with sh and red meats.

BIRCH Medium hardwood with a avour similar to maple. Good with pork and

poultry.

CHERRY Good with poultry, pork and beef. Some say that cherry wood is the

best wood for smoking.

GRAPEVINES Tart. Provides a lot of smoke, rich and fruity. Good with poultry, red

meats, game and lamb.

HICKORY The King of smoking woods. Sweet to strong, heavy bacon avour.

Good with pork, ham and beef.

LILAC Very light, subtle with a hint of oral. Good with seafood and lamb.

MAPLE Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and

small game birds.

MESQUITE Strong earthy avour. Good with beef, sh, chicken, and game. One of

the hoest burning woods.

MULBERRY The smell is sweet and reminds one of apple.

OAK The Queen of smoking wood. RED OAK is good on ribs. Good with red

meat, pork, sh and heavy game.

ORANGE Produces a nice mild smoky avour. Excellent with beef, pork, sh and

poultry.

PEAR A nice subtle smoke avour. Much like apple. Excellent with chicken

and pork.

PECAN Sweet and mild with a avour similar to hickory. Tasty with a subtle

character. Good with poultry, beef, pork and cheese

PLUM Great on most white or pink meats, including chicken, turkey, pork and

sh.

WALNUT Very heavy smoke, usually mixed with lighter woods like almond, pear

or apple. Can be bier if used alone. Good with red meats and game.

17.

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Napoleon AS200K - Apollo Manual

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