A delicious smoked beef brisket recipe presented by the padcook team. We guarantee you the right result even if the duration is a little long but that should not prevent you from thoroughly enjoying the good taste of this unique recipe for everything the occasion or during a good family reunion a smoked brisket is tender, juicy, and irresistible.
What is Brisket beef:
The beef brisket corresponds to the animal’s breastbone, along with the muscles that surround it. It is an extremely tasty streaky and cartilaginous piece with which we make the best blanquettes. The middle of the chest is made up of layers of muscle separated by layers of cartilage. It is a long, flat piece of meat, most often sold rolled and tied. The large breast piece, located below the shoulder, consists of three pectoral muscles separated by two or three cartilaginous layers. It is a streaky and tasty meat. Fans also prefer these pieces to those from the shoulder, which are leaner, such as the scoter or the twin.
how do you choose the right brisket beef?
Beef cuts vary from country to country and from region to region within a country, which affects the parts nomenclature. One fact remains constant, however, the carcass always has parts that are softer than other so-called « noble » parts. They represent only about 30% of the animal and are therefore rarer, more in demand and more expensive than the less tender parts. Less tender, more economical pieces can perform as well if they are primed properly, that is, if they are tenderized with a marinade, mallet or tenderizer. or slowly cooked in a liquid medium. The planned cooking method should guide the purchase of beef because there is no need to pay more for a tender piece if it has to simmer for a long time. Conversely, the purchase of a slightly tender piece for a grill or a roasting is not an informed choice. The composition and fat content of ground beef available on the market vary. The best way to check them and ensure the freshness is optimal is to mince the meat yourself. Beef with more fat costs less to buy but has a lower yield because some of the fat leaks out during cooking. Regular ground beef (with the highest fat content) may be a good buy, but as long as the recipe calls for draining the cooking fat (a tomato sauce with meat, for example). In the event that draining is not possible (for example, a meatloaf), it will be advantageous to choose leaner ground beef.
how to store or conserve brisket beef?
Beef meat must be cooked or refrigerated very quickly to avoid the development of pathogenic germs. It can be kept in the refrigerator for 2 to 3 days without problems. Avoid keeping it in its plastic wrap or in aluminum but preferably in waxed paper. Minced meat cannot be stored, it must be consumed within twelve hours of purchase. Beef can freeze 2-3 months if ground or 10-12 months for cooked meat. Freezing is quite possible for minced meat (2 to 3 months) and for cooked meat. Take the piece of meat out of the freezer as a precaution and thaw it in the refrigerator.
Nutritional values of brisket beef :
The nutritional value of beef varies slightly depending on the breed of animal and the husbandry method. It can also vary considerably depending on the cut, the cooking method and the degreasing carried out. Beef is an excellent source of protein, potassium, zinc, and some B complex vitamins such as niacin and vitamin B12. It is also a good source of iron and phosphorus. It can also be an important source of saturated fatty acids and cholesterol. Marbling (filaments of fat that dot the muscle of the meat) helps make it more tender, tasty and juicier. It does not significantly increase the fat content of cooked meat, as much of it drips off during cooking. In Canada, grade AAA beef is the one with the highest degree of marbling. If you want to consume beef and reduce the intake of fat, you can: • choose lean cuts (inside rounds, round nuts, sirloin, etc.) and cooking methods requiring little fat (roasting , roasting, braising, etc.); • reduce the portions of meat, remove visible fat before cooking them and consume only the lean; • place the meat on a rack in a roasting pan to allow the fat to drain during cooking; • degrease the sauce.
HOW TO PREPARE A BRISKET FOR SMOKING :
Trimming the fat is standard procedure with most every cut of brisket. If you have the opportunity to examine the meat closely, you want to look for good marbling. In many cases briskets are wrapped in tightly sealed bags or packaging, but you can still determine the quality of meat based on its grade.
Meat is rated on a standard system so consumers know the quality they are buying up front. The grades of beef are based on the degree of marbling and the maturity of the animal. The grades in order from lowest to highest are select, choice, and prime. There are some lesser grades out there but these three are the most universally recognized in grocery stores and butcher shops. Select and prime cuts are usually the ones you want to stick to so you know you have a good cut.
TRIMMING BRISKET :
Nearly all BBQ experts will trim their brisket before smoking. When you trim the brisket you’ll:
- Get rid of « hard fat » that isn’t going to render during the smoking process
- Remove fat that will prevent you from directly seasoning the meat
- Eliminate any unattractive edge meat that could make the finished product look less attractive.
Much of this comes down to personal preference. Expect to trim about two pounds away from your brisket before cooking. Here’s a step-by-step look at trimming brisket.
THE BEST SMOKED BRISKET EVER !!
- 5 to 6 kg of beef breast (11-13,23 pounds)
- 5 tbsp. onion powder
- 5 tbsp. garlic powder
- 2 tbsp. ground Dry coriander
- 100 g of melted salt butter
- 2 tbsp. cayenne pepper
- 2 tbsp. of lemon pepper
- 2 tbsp. ground black pepper
- 150 ml apple juice (in a sprayer)
- BBQ sauce for serving
- Prepare the meat, removing most of the fat (leaving only a thin layer of 1 cm at most) as well as the silvery-colored membrane.as it is already shown in the same previous article
- Combine all the spices in a bowl. except BBQ sauce then leave it aside for later use
- pierce the meat with small blows of a knife then Rub all sides of the meat with the spice mixture.
- Cover or wrap the breast and set aside at room temperature while lighting the smoker.
- If you have time, wrap the breast in plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
AT THE BARBECUE:
- Prepare the barbecue for indirect cooking and place a large drip pan in the center of the surface. Preheat barbecue on low (275 ° F / 135 ° C). To achieve this low temperature, use only half the charcoal that you usually use. Mix 2 cups of shavings or pieces of wood with the coals.(for a 57 cm diameter smokehouse ).
- Place the brisket on the hot grill, on top of the drip pan, fat side up. Close the barbecue lid. Every hour and during the first 4 to 4 and a half hours of grilling, fresh wood chips should be added to the embers. Arrange them on each side of the grid.
- Smoke or grill the brisket from 5 a.m. to 5 and a half hours, until its outer surfaces are covered with what may resemble dark rind and the internal temperature of the meat is about 150 ° F (65 ° C).
- Wrap the hot breast tightly in several layers of aluminum foil, then close the edges so that the envelope is airtight. Return the brisket to the smoker or barbecue, and continue cooking for about 4 hours, until the meat is very tender, but not soft, and the internal temperature is around 195 ° F (90 ° C). ).
- Remove the wrapped brisket from the smoker or barbecue and place it in a warm place. Leave to rest for about 15 minutes. During this time, the breast reabsorbs its cooking juices. To serve, unwrap the meat and thinly slice it. Pour the remaining cooking juices over the meat and enjoy.
- Try as much as possible to keep the cover closed. For a beef brisket, the time and core temperatures always depend on the quality of the meat chosen. The most important thing is that the breast is tender and fluffy when it comes out of the smoker.
- If the smoker is smaller, reduce the amount of briquettes used.
- It’s recommended to get a full packer to cook. A full packer will include both the point and the flat. Ask your butcher if you aren't sure.
- Use fold/bend test when buying. Try folding the two ends of the brisket together. The more fold you get, the more tender the meat is likely to be.
- Know your butcher - befriend your butcher.
- Use a 14-inch knife to trim.
- A good knife is sharp, and should feel comfortable in your hand from a weight standpoint.
- The colder the brisket, is the easier it will be to trim.
- Slice against the grain.
- Tip: Save pieces for making carne asada.
- Trim fat cap (on the bottom) a quarter to a half an inch of fat.
- Bevel the edges with sheers of the brisket so there isn’t any fraying and edges don’t dry.
- Cook with the fat side on the bottom.
- Save brisket drippings for marinades or an "au jus" dipping sauce.
- If you do plan to save the drippings, only use one rub on the bottom (fat side) of the brisket. Having too many rubs will make it too salty.
- Final temperatures - 203 degrees for prime internal temperature.
Cook times are going to vary. Because briskets can weigh between 12 and 22 pounds, times can range from 8 to 16 hours depending on size, temperature, and the specific brisket. No two animals are the same. Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours. Give yourself enough time. This is a “good things come to those who wait” kind of deal, but rest assured … you’ll be glad you did.