Beef Brisket

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Beef brisket and sausage

Beef brisket is the barbecue smoker cooked at low temperature in the hot smoke brisket . Together with spare ribs and pulled pork , the beef brisket forms the Holy Trinity ("Holy Trinity") of the barbecue based on the American model.

The meat

The brisket corresponds to the breast core of the boned side of a beef brisket , consisting of the flat , the large pectoralis major ( pectoralis major ), and the point , the small pectoralis minor ( pectoralis minor ). Both muscles are separated by a layer of fat, the fat cap , which stretches across the entire flat . The point is the much smaller part of the brisket and sits on top of the flat .

The preparation

Before the brisket can be prepared, the piece of meat must be trimmed, i.e. some of the fat and excess thin pieces of meat and connective tissue are cut off.

After cutting, the brisket is rubbed with a dry spice mixture ( rub ). There are many variants of the composition of the spices, from simple salt and pepper to elaborate mixtures with herbs and sometimes exotic spices. The brisket is then left to marinate in the refrigerator for 24 hours .

After the smoker has been heated to a temperature between 100 and 130 ° Celsius, the brisket is placed on top and cooked for between 10 and 15 hours at a constant temperature. A seasoning sauce ( mop or baste ) can be applied during the cooking time . After cooking to a core temperature of 85 to 90 ° Celsius, the brisket is cut into thin slices across the grain. If necessary, flat and point are separated on the fat layer before slicing , as the fibers run across each other.

Individual evidence

  1. ↑ Steven Raichlen, How to Grill: The Complete Illustrated Book of Barbecue Techniques ; Thomas Allen & Son Ltd. 2001; ISBN 978-0-7611-2014-8 ; P. 106
  2. ^ Dotty Griffith: Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue ; Simon & Schuster 2002; ISBN 0-7432-1210-X ; P. 13
  3. ^ The Virtual Weber Bullet: Brisket Definition ; Retrieved September 19, 2013.
  4. ↑ Paul Kirk: Paul Kirk's Championship Barbecue: Bbq Your Way to Greatness With 575 Lip-smackin 'recipes from the baron of barbecue ; The Harvard Common Press 2004; ISBN 978-1-55832-242-4 ; P. 11
  5. ↑ Steven Raichlen: Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ; Thomas Allen & Son Ltd. 2000; ISBN 0-7611-1979-5 ; P. 15 ff.
  6. ↑ Paul Kirk: Paul Kirk's Championship Barbecue: Bbq Your Way to Greatness With 575 Lip-smackin 'recipes from the baron of barbecue ; The Harvard Common Press 2004; ISBN 978-1-55832-242-4 ; P. 16
  7. ^ The Virtual Weber Bullet: Brisket Definition ; Retrieved September 19, 2013.