Smoked Brisket
Apr 20, 2024, 7:41:00 AM
Marinating time: 24:00
Smoking time: 18:00
Total time: 1 day 18h
Description
When preparing brisket, you can draw from the BBQ tradition which gives it a unique flavor and character. This cut of beef, especially popular in the cuisine of the southern United States, is a real challenge for barbecue enthusiasts. Long smoking imparts a deep, intense flavor to the brisket, making it an unforgettable dish for those craving something truly special.
Recipe
- Thoroughly mix the spices.
- Rub the meat thoroughly with the spice mixture.
- Vacuum seal and refrigerate for 24 hours.
- Preheat the smoker to 120°C.
- Place the meat on the smoker rack and smoke for 5 hours using beech wood chips.
- Turn off the smoke generator.
- Continue the process at 120°C until the internal temperature of the meat reaches 95°C.
- Depending on the size of the beef brisket, the smoking process can last up to 18 hours.
Ingredients
- 2 kg beef brisket
- 20 g paprika
- 36 g salt
- 10 g garlic powder
- 10 g onion powder
- 6 g ground black pepper
- 4 g chili
- 4 g cumin
- 4 g ground coriander
Tools
- Vacuum Sealer
Tips
Tips:
The larger the piece of beef brisket, the better the effect - the optimal weight is from 6 kg and up. Before proceeding to step 7, it is recommended to wrap the meat in butcher paper to speed up the process.
The larger the piece of beef brisket, the better the effect - the optimal weight is from 6 kg and up. Before proceeding to step 7, it is recommended to wrap the meat in butcher paper to speed up the process.
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