It is common knowledge among many barbecue enthusiasts that you don't have to be from Texas to smoke and enjoy a tender smoked skirt. Dating back to the indigenous Indians of South Texas, the brisket has grown in popularity among American meat and barbecue lovers so much that it would be really difficult to find a barbecue connoisseur who hasn't smoked or tried to smoke a brisket at home. . However, the recipes for smoking a breast had undergone many alterations and numerous variations had been created to please the different taste buds of the sweet tooth. As a breasts lover, I think a Texas-style brisket is the best one to start your journey to smoking (of course, meats). So here at Grills Forever, I'm writing this guide on how to cook beef brisket to serve your food enthusiast and help him become the best brisket master.

How to cook beef brisket: let's get started

A good barbecue starts with the right selection of meat. Unfortunately, smoking a breast of meat simply by buying meat is not enough. In fact, it is only the beginning. Let's talk about how to cook beef brisket in detail step by step.

You should buy a breast that contains the best fat marbling on one side. Since cold breasts are much easier to trim, you can store them in the refrigerator until you are ready to measure them. Trimming the cut is absolutely necessary so you can cook your breast evenly without burns.

To trim, place the piece on the cutting board with the fat facing up. Our goal is to reduce dense, waxy fats that never melt. Start by making shallow cuts with your knife keeping it almost parallel to the breast. The fat will begin to roll from the flat side to the point side. Once you're done with that, you can leave about ¼ of an inch of fat on the breast as there is absolutely no need to cut delicate fats.

It is helpful to remember that seasoning and smoke do not penetrate much more than about ¼ inch. Therefore, the more you trim the fats, the more flavors your chest will absorb. Now that we're done with all the surface fat, let's remove another large chunk of fat that you'll find toward the pointed end of the skirt, the one that partially separates the tip and the flat part. Note that you will need to apply some very vertical cuts to remove this fat.

Now that you are done with one side, you should focus on the other side of the skirt. Notice the lack of the waxy fat type on this side? So now you just need to dissect the large amount of fat that you last removed on "the fat side."

If you have finished with all this, congratulations. It simply saved 4 to 6 hours of cooking time (if you chose to smoke slowly) and removed the barrier between meat and spice seasoning.

Time to season

Once you have evaluated your chest, the second step is to prepare the seasoning and apply it. For the breast to really absorb the flavors, you need to season it for at least an hour before smoking.

You can use the "Dalmatian Rub", which is just a combination of salt and black pepper. Salt generally works as a flavor enhancer for your taste buds, helping to awaken the flavor of breast and meat to preserve water. However, a homemade "Dalmatian dough" gives you the freedom to set the amount of salt and black pepper according to your taste.

You can also use two different types of spice mixes called "dry dough" and "wet dough". The dry mass of the smoked brisket is a mixture of spices and dried herbs, while the other is a mixture of water or oil with the spices to increase the flavor. You can also use another spice mix called "pesto," which is a classic version of a wet, oil-based massage. But then, if you prefer the taste of any premixed seasoning, go ahead and use it.

However, keep in mind that a raw flavor tastes much different after cooking. As soon as the juices from the breast are mixed with the herbs and spices, they go through chemical reactions where the heat of the smoke works as a catalyst.
In addition to these seasonings, you can and should opt for a breast injection to inject moisture and flavor directly into the meat. You can use salty water as a basic brine for your injection. However, Worcestershire sauce or soy sauce can be added to the brine for a better flavor.

The best flavor dish is the one that has the combination of the five flavors in just the right amount. So if you want a tasty and uncomplicated pickle that gives you exactly that, I suggest adding a little salt; sugar and Worcestershire sauce for sweetness; add a little spicy flavor with a lemon and soy sauce combination, and finally add a touch of tabasco to turn it on. The touch of bitterness inside the cayenne pepper and the black pepper in the rub will add what little you need. The fat and protein in the meat bring the natural flavor of umami, and together they will taste just right from start to finish.

“Control the heat, let the meat cook and you will get fantastic results. ”
-Guy Fieri

Light your smoker

A smoker maintains low cooking temperatures for an extended period by producing smoke around the breast. You can use a wood, gas, charcoal, electric, or pellet smoker. But the truth is that it is always up to you what type of smoker you want to use for your chest. The goal here is to keep the heat stable while maintaining a steady stream of fine blue smoke.

You should always consider placing the "fat side" of the breast up in your smoker, as the melted fat releases oil on the breast and maintains moisture. intact. If you are using a digital temperature meter, it would be better to use a probe connected to the meter and keep it on your lap at all times. If you don't have a digital one, feel free to use an instant read thermometer so you can check the skirt temperature.

How long can you smoke a skirt?

The ideal temperature for smoking a beef brisket is 225 degrees for about 1 hour and 15 minutes per pound. The smoke time of the breast per pound can vary based on how many times you are opening the smoker, the type of smoker you are using, etc. Therefore, there is no fixed way to determine the cooking time for smoked brisket.

or not to use

The use of aluminum foil is a controversial option among barbecue fans. However, using it has some benefits, such as increasing the cooking time, helping the meat maintain moisture; even preventing the skirt from picking up too much soot from the smoke and turning sour in the process. It can be an easy solution to a common problem called a "chest job."

Chest station

A skirt stand is an hour or zone when the skirt temperature suddenly stops rising. That means the skirt stops in the middle of smoking and leaves the temperature plateau where it was supposed to be smoked.

To combat this, you can wrap the skirt in aluminum foil when the internal temperature of the skirt reaches 165 ° F. You can also use a spray bottle to spray some apple juice or apple cider vinegar while you soak it up. check from time to time.

The Smoked Delicious

Once you have finished your chest, it is time to cut it off. Oh wait … don't cut your breast right after you cook it. Wrap it with aluminum foil and let it rest for 1 to 4 hours. However, letting it rest for an hour is the best time.

And after letting it rest, go ahead and enjoy your chest. Hopefully, it would feed your stomach and soul.

Leave a Reply

Your email address will not be published.