The BBQ beef brisket recipe
How do you prepare barbecue brisket?
Let's start from the concept that beef brisket is a cut of meat that is a little difficult to cook, because it is a very large piece and has a lot of connective tissue and therefore requires long cooking to be soft. There are two essential ingredients: patience and choice. The Texan tradition - in fact - requires that a long and slow preparation be applied which allows the grilled meat to gain flavor to perfection thanks to the marinade and to create the perfect "crust" during the cooking phase, which for the more experts is defined as reaction of Maillard.
More than 10 hours of preparation which includes rest and 2 hours of marinating, a few chosen and essential ingredients that respond to a meager but irreplaceable shopping list. Obviously, in addition to the classic BBQ version, the oven becomes a "seasonal" solution and lends itself to solving that crazy desire that can strike a gloomy winter day when the idea of staying in the cold to light the barbecue becomes real and a true utopia, a solution within reach of the kitchen! Let's see how to prepare barbecue brisket like real Texans.
Ingredients for BBQ beef brisket
For the brisket you will need:
- 1.2 kg of brisket or beef brisket
- 140 g of salt
- 100 g of sugar
For the marinating rub:
- 50 g of sugar
- 45 g of salt
- 35 g of white pepper
Or use brisket-rub-72
Procedure for cooking beef brisket
The steps to make a great brisket, in other words worthy of a smile from any Texan, are:
First you need to lightly cut into the fat with cuts at least two centimeters apart without affecting the meat.
Now prepare the marinade by mixing the sugar and salt to create the brine to accentuate the flavor of the meat. Add the beef brisket to the basin with the marinade, cover and leave to rest in the refrigerator for at least 2 hours.
While the cut of meat rests, we can prepare the bottom of the grill with pieces of charcoal and wood chips (cherry, oak or apple) to create a nice base that will give the ideal smoke to the meat.
After two hours, remove the brisket from the marinade and sprinkle with the chosen RUB, let the cut of meat rest for another hour before cooking it.
Light the fire by operating the barbecue at a low temperature of around 65-70° C and leave cooking for a minimum of 8 hours and a maximum of 10: it will be ready when it reaches a temperature of 90° inside. Remember that cooking must be slow, indirect and smoked!
