Brisket Beef

Beef bBrisket – juicy, smoky delight

A BBQ classic that takes time and rewards with a taste experience -The fact that the beef brisket is too large for a small party shouldn't be a major concern. The meat can be cooled in the refrigerator and eaten as a cold roast or cold cut. Simply slice it thinly and serve it with a little butter on a slice of bread.

Cutting

Basically, the beef breast core, consisting of the two muscle groups "flat" and "point" as brisket. This cut of meat is also called full packer brisket. The "flat" is the larger muscle and the "point" is located on it. These so-called pectoralis muscles are separated by a thick layer of fat, the so-called fat cap.

Recommendation from the meat sommelier:

Remove any hard fat from the meat beforehand and serve flat and point together

What side dishes go well with brisket beef?

BBQ dishes like pulled pork are traditionally served with coleslaw. This is a white cabbage salad with carrots, seasoned with onion, salt, and pepper, as well as white wine vinegar, sugar, lemon juice, and sometimes celery seeds. All of this is mixed with mayonnaise.

You can serve it in a burger, for example, with a little BBQ sauce on the inside of each lid and then stuffed with a few slices of brisket and coleslaw. Of course, you can also wrap it in a wrap.

Location of the section:

As a part of the forequarter of beef, the brisket consists of the breast tip, breast core and afterbreast

Flavor intensity:

intense and aromatic meat

Structure:

long-fibered and heavily marbled

Alternative article names:

Brisket, beef brisket

Conclusion

Brisket is not without reason one of the the ultimate BBQ disciplines. The effort involved in preparation isn't just reflected in the time it takes. You need to have control over your grill/smoker to achieve a relatively even temperature. The meat will reward you with more juiciness and intense flavor.

Preparing brisket beef

Preparing a brisket doesn't require a lot of ingredients, but it does require a lot of time. First, trim the thick, hard fat from the breast core. Any tendons that can be felt should also be removed before seasoning.

For brisket, the preferred spice mix is dalmation rub. It is named so because of its black and white color and consists of salt, pepper, garlic, and onion granules. A base such as mustard is not necessary, as the salt in the spice mixture easily draws the water out of the meat, allowing the spice to adhere well to the meat.

Optionally, the brisket can be rubbed and vacuum-sealed for 24 hours in advance to allow the flavors to penetrate better. However, due to the long cooking time in the smoker, this is not required. In any case, you should take the meat out of the refrigerator at least an hour before cooking so it can warm up slightly.

Grills & Smokers

The brisket is a typical BBQ dish and requires indirect preparation with smoke. A smoker or grill that offers sufficient space for indirect cooking is best suited for this. The smoke is an important aromatic flavor for the meat, as it gives the brisket its typical BBQ flavor.

The smoker/grill is preheated to approximately 110 degrees Celsius and smoking chips/chunks or wood are added to create smoke. The meat can be placed on the grill while the smoker is still heating up, as the smoke aromas are only absorbed in the first few hours and when the meat is not yet warm enough. This is when the so-called red smoke ring which is typical of brisket.

The brisket remains in the smoker at this temperature until it reaches an internal temperature of approximately 92 degrees Celsius. Depending on the cut of meat, this can take up to 20 hours. After that, it can be placed in a warming box for another half hour.

Shorten preparation time

If you don’t want to invest so much time, you can use the so-called “Texas Crutch" and after smoking for about three hours, wrap the meat in butcher paper and raise the grill temperature to about 140 degrees. This shortens the preparation time without compromising quality.

Seasoning and presentation

The finished brisket has a nice dark exterior, but shouldn't be black. It is cut into relatively thin slices and served in a burger or on a plate. The meat is very juicy, especially around the fat cap. When slicing, make sure to cut through both muscles—the flat and the point. However, since the point doesn't cover the entire flat—this isn't always possible.

The meat is seasoned at the table with a BBQ sauce of your choice. This can be quite spicy, as the brisket tolerates it very well.