I know when a lot of people think brisket, they think BBQ. I know that's what I think of! Brisket is a tough cut of meat and it is traditionally smoked. Where does brisket come from?
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
I know that brisket can look and seem intimidating. I just can't help but share more than one recipe with you today. I know Memorial Day and summer coming up makes it easy to fire up the grill and want to make some good ole barbecue. It does depends on where you are from/what region of the United States you live in to how you would prepare your brisket. I am going to share with you a more traditional barbecue recipe and an easy crockpot recipe. Happy Eating.
I begin by dry rubbing the brisket liberally with my Smokin' Summer Spice Dry Rub all over the outside of the meat. If you can rub the brisket the day before and leave it covered in the fridge, that's even better.
- 8 to 10 pound beef brisket
Smokin' Summer Spice Dry Rub
Makes about 2 cups dry rub.
Makes about 2 cups dry rub.
- 3 tbsp paprika
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 3 tbsp kosher salt
- 1 tbsp powdered ginger
- 1 tbsp chipotle powder
- 6 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp ground nutmeg
- 1 tbsp ground oregano
- 1 tbsp ground thyme
- 1 tbsp ground coriander
- 2 tbsp dry mustard powder
- 2 tbsp garlic powder
- 3 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp cinnamon
Mix together well and store any unused dry rub in an airtight container in a cool place.
If you are using your gas grill to smoke your brisket, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. Regulate the gas to keep the temperature at about 225 degrees for slow barbequed flavor. The same technique can also be used with a charcoal grill, just keep the charcoal on one side and the meat on the opposite side. You will only need a small amount of charcoal to create 225 degrees F in a large covered BBQ.
Add the smoke flavor by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. Several handfuls will do. Wrap a handful of the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. On a gas grill, I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. On a charcoal grill, simply toss the packet directly onto the hot coals. You can add more soaked wood chip packets as they burn out, it all depends on how much smoke favor you wish to add. Four to six of these packets should be enough for smoked beef brisket, depending on how long you cook the meat and how much smoked flavor you prefer.
If you are using your gas grill to smoke your brisket, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. Regulate the gas to keep the temperature at about 225 degrees for slow barbequed flavor. The same technique can also be used with a charcoal grill, just keep the charcoal on one side and the meat on the opposite side. You will only need a small amount of charcoal to create 225 degrees F in a large covered BBQ.
Add the smoke flavor by soaking hardwood chips like mesquite, apple, cherry or hickory in warm water for about a half hour. Several handfuls will do. Wrap a handful of the soaked wood chips in a double layer of heavy duty aluminum foil and poke only two holes in the foil, one at either end to allow the smoke to escape. On a gas grill, I place the foil packets in a vegetable grill pan so that the packet is not sitting directly on the gas burner. On a charcoal grill, simply toss the packet directly onto the hot coals. You can add more soaked wood chip packets as they burn out, it all depends on how much smoke favor you wish to add. Four to six of these packets should be enough for smoked beef brisket, depending on how long you cook the meat and how much smoked flavor you prefer.
Be sure to let the brisket rest for 15 -20 minutes before slicing thinly against the meat grain to serve.
The above recipe is from http://www.nlrockrecipes.com/2013/07/smoked-beef-brisket.html . It is a more traditional way to prepare brisket.
*Next is a little bit easier of a recipe if you don't have time to smoke or grill meet for a long period of time.
Dr. Pepper Slow Cooker Brisket Recipe
Prep Time: 5 minutes Cook Time: 8 hours Total Time: 8 hours, 5 minutes Yield: 12
Ingredients
- 1 (5-7 pound) brisket, trimmed
- 1 can Dr. Pepper
- 1 cup water
- 1 tablespoon Worcestershire Sauce
- 1-2 teaspoons garlic salt
- 1-2 teaspoons Montreal Steak Seasoning
Instructions
Add brisket to the slow cooker. Pour in Dr. Pepper and water. Add Worcestershire sauce, garlic salt, and Montreal Steak Seasoning.
Cover with lid and set slow cooker timer 8 hours. Remove from slow cooker and slice to serve.
I found the above recipe at http://www.blogher.com/brisket-burritos
It is clear that brisket is not the kind of meal that you could have ready in 30 minutes or less. It is true that both recipes are great for summer as neither a grill or your slow cooker will heat up the house. I know you will need luck though. Luck in picking which way you want to prepare this brisket to celebrate this food holiday! :)
No comments:
Post a Comment