What is ‘Smoked Brisket’?
The cut of meat from the breast of Beef or Veal is Brisket. One of the most popular ways of cooking a brisket is known as ‘Smoking’, a variety of barbecue. Rub the brisket with spices or a marinade for a delectable Smoked Brisket meal.
The rub is a mix of spices or marinated, the meat cooks slowly over indirect heat from wood like mesquite, pecan, oak or charcoal. This cooking technique is ‘smoking’; tender, succulent meat takes 10 – 12 hours and is popular in Texas.
The brisket takes 45 – 75 minutes per pound to cook, at 250 degrees in the pit, however, temperature, humidity, wind, meat tissue composition all amount to the way in which a brisket gets cooked. The Brisket is kept moist by wrapping it in foil after 5 – 6 hours for the remainder time until it cooks. It is carved and then served. Another way in which a brisket can cook slowly to a tender meat is in a Crock-pot.
Preparing the Brisket
- Smoked brisket rub
The brisket rub, a mixture of spices envelops, compactly wrapped in plastic, and is left overnight on the baking sheet. The brisket is refrigerated for 6 hours or overnight, to marinate.
The rub for the brisket combines dark brown sugar, paprika, chili powder, salt, onion powder, garlic, black pepper, cayenne, cumin and dry mustard. You may want to add green chilies instead of the chili powder to add a fresh herbal flavor to the smoked brisket.
A dry chipotle chili rub makes a smoky heat for the brisket. A wet rub or spice paste, made with lemon juice to add some more flavors to the brisket. For a spicier variety of Brisket, cayenne, mild chili powder and black pepper combine to enhance the flavors.
Another traditional barbeque brisket wet rub created with Worcestershire sauce that adds beefy flavors to the brisket. Add Sangria marinade and sauce to further enhance the flavor of the brisket. You can create several traditional Texas beef brisket, brown sugar and chili smoked brisket, smoked sangria beef brisket, and smoked brisket with a chipotle rub.
- Brisket Marinade
Acid base marinade makes the meat tender. Lemon, lime juice or vinegar, some seasonings – sweet or hot, and spices are spread to marinate the brisket for 24 hours, which allows the flavors to go deep into the meat.
- A Mixture of wood and smoke add flavor to the Brisket. Oak and mesquite woods are good to add mild flavors while a mixture of hickory and apple to enhance further.
- Mop and Bastes add additional flavor and during the smoking process keeps the brisket moist. The mop is watery thin; however, vinegar or lemon juice in large quantities makes the meat bitter. Sugar is additional quantities can lead to burning.
- Finishing sauces or the barbecue sauces add flavor to the meat after cooking, by the diner, as required, when served. Sauces can be thick, spicy or sugary though not in tomato.
Preparing the Smoked Brisket with choicest flavors at home is worth the wait with side servings like potato salad, roasted corn, pickled celery, onions, cucumbers, chilies, etc. Other preparations from the smoked brisket barbecue that are worth enjoying are: the smoked brisket sandwich, smoked brisket wrap, and brisket tortas.