Barbeque recipe : Beef Brisket
This article gives a brief idea about the delicious barbecue recipe,
and the tasty ingredients. Barbeque is an ancient cooking method that
is beyond dispute. Many people think barbeque is hamburgers on the
hibachi. Some think otherwise and say no, it's grilling, not barbeque.
Barbeque is meat roasted slowly on low flame with chunks of wood. A
really good barbeque recipe is the Beef Brisket.
With a little bit of time and the appropriate cooking technique, even
the hardest piece of meat can be made appetizing. Brisket is one of the
tougher cuts of beef, tenderized however, it is unbeatably delectable.
Brisket is a beef cut taken from the breast section under the first five
ribs, just behind the fore shank.
Fresh brisket is a boneless cut that needs long and slow cooking to
break down the collagen in the connective muscle tissues. This helps it
get its tenderness. Since it is a long piece, it is normally cut into
half and then sold. It is sold as a flat cut or a point cut. The flat
cut has less fat, but the point cut has more savor due to a bit of the
extra fat. This may not be the traditional barbeque recipe but, it is
a sure way to cook an unfailingly good brisket. You may use a standard
oven or Weber kettle grill for this.
Barbeque recipe for Beef Brisket:
- 2 whole beef brisket about 9-11 pounds
- 8 tbs paprika
- 4 tbs dark brown sugar
- 4 tbs salt
- 2 tbs ground oregano
- 2 tbs sugar
- 4 tbs chili powder
- 4 tbs ground cumin
- 2 tbs ground black pepper
- 2 tbs ground white pepper
- 4 tbs cayenne pepper
Combine all the dry ingredients into a small bowl and mix to
create the rub.
Apply the dry rub liberally to all the sides of the brisket. Cover
it tightly in a plastic wrap and refrigerate it for 2 to 48 hours.
Remove the brisket from the refrigerator and unwrap it an hour
before cooking.
Start a fire using 2 quarts of charcoal briquettes piled one on top
of the other on one side of a Weber kettle grill.
Wrap up 4 to 6 large pieces of hickory wood in a double sheet of
heavy-duty tin foil, and poke at least 6 holes in the surface of the
foil pouch with a knife tip.
When the fire is ready, place the tin foil pouch on top of the ash
coated coals. Put the grill rack back in place, and put the
brisket so that the fat faces upwards, on the side of the rack
opposite to the fire. Ensure that both the top and bottom grill
vents are wide open. Position the holes on the lid straight over the
brisket and cover the grill.
Smoke the brisket without taking of the lid, so that the smoke
filters through the meat for 2 hours.
Place an oven rack in the middle and heat the oven up to 300
degrees. Take the brisket off the grill and wrap it properly twice
with foil. Put the brisket on a baking sheet and bake until inside
temperature of the meat reaches 210 degrees exactly, this will take
about 3 to 3 1/2 hours. Then remove the brisket from the oven,
release the steam by slowly loosening the foil from one end, leave
it on the side for at least 30 minutes. Drain the juice into a bowl
and remove the fat, then enhance it by adding it to your favorite
barbeque sauce. Remove the foil from the brisket and separate the
flat cut from the point cut. Cut finely across the small piece of
the meat. |
