Almost everyone who cooked beef brisket ever tell you one thing only and that is always the breast with the fat of the top chef. Thought is the fat as it melts during cooking, dripping on his taste and penetrates into the meat to keep it moist and it opened.
The truth is that fat is not really into the meat to soak in all but runs the meat and into the fire. This process causes the heat to fluctuate considerably, while cooking, making a very uneven andunpredictable grill cooking experience.
Cooking with the fat down allowing the grease on the floor, only to drop the heat source, the creation of delicious flavor, the smoke goes up and again until the meat. The connective tissue in meat is what keeps soft and moist. The tissue melts when the internal temperature of meat reaches 160 degrees Celsius. That moisture from the connective tissue releases into the meat so that it advertised.
Down with this fatMethod, you do not have to cover the purchase of a full-size chest (10 + lbs.). You can cook the smaller, already trimmed breast that is common in many supermarkets, and it is better suited for smaller families or groups.
A method of cooking can beef brisket with a charcoal grill, a barbecue breast, or other large cut of meat for up to 12 hours to keep the heat low, slowly and evenly. It is the perfect method for cooking at night, since he pretty much all the workthemselves.
) With a Weber Smokey Mountain BBQ (smoker, a grill or similar, to cook the breasts slowly and perfectly.
1) Insert the chest, with the fat side down on a clean work surface. Cut the hard fat, if any. Drag the solid membrane, which might on the surface of the meat.
2) In a medium bowl, mix a hook with 2 tablespoons of each of these components:
-ground black pepper
Crystal sugar
-paprika
Chile-goodPowder
Also mix and add 2 teaspoons each:
Garlic, salt --
Onion salt
Celery salt
Seasoning salt
Cover and rub this mixture all over the chest. Place the breasts back in the fridge. After the fire is out, it will go directly to the smoker. This gives the breast the best smoke ring.
3) In front of a smoker like the Weber, fill the lower ring with a chimney starter full of unlit charcoal briquettes. Light another 15-20 briquettes inthe chimney starter. Once they start burning in flames and turning ashy carefully pour it over the unlit briquettes you in the ring. Add to pieces of wood, if desired. Open all openings below completely.
4) The middle section on the lower part, and place the pan of water. Fill the pot with water and was in the grill grates. Clean the top grill with a wire brush. Place the breast, grill with the fat down on the summit. Put the lid on the smoker,with the top vent wide open. Put a thermometer in one of the air holes to see the temperature inside the smoker. Close the bottom vents to about halfway. The temperature in the smoker drops to about 250 degrees, at which time you bend down close to 3 / 4 of the way.
5) Your breasts will take about 1 1 / 2 hours per pound to cook properly. The internal temperature is the most important indicator of doneness, where it should reach 190 degrees in the thickest partthe flesh. You should not add charcoal through the whole cooking process. To adjust the bottom vents occasionally to keep the temperature from 225 to 250 degrees Celsius. You may need to refill the pot with water (warm water) once through the second part of smoking.
6) If the internal temperature of the thickest part of breast reaches 190 degrees remove, move it out of the smoker, and slightly in two layers of aluminum foil. Place the breast in a cooler() without ice, and let rest for about 3 hours. This will allow the brisket to be more delicate remains hot, while in the cooler.
7) When you are ready to serve, simply put the breast, preserving the juices. Pour the juice into a bowl for serving, or use this juice to make a barbecue sauce of your choice.
8) Slide a small knife between the two areas, and separate the muscles. Trim excess fat from both pieces and slice the flesh from the lower part against the grain. Top --Section is cut up best for sandwiches, or just eating. Serve hot with the juices or barbecue sauce on the side.
What you end up the best BBQ beef brisket is everywhere. Enjoy.
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