Smoked Brisket
Smoked Brisket
20 Apr 2024
By
Borniak
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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.
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
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.
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.