August 21, 2008

Beef Brisket

A well smoked beef brisket seldom finds any critics. But making a good beef brisket is not an easy task. Here's one way you can try: 1. Fat and marbling: ...

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A well smoked beef brisket seldom finds any critics. But making a good beef brisket is not an easy task. Here's one way you can try:

1. Fat and marbling: A Packers cut is the right brisket for a barbeque. It is untrimmed and has a strip of fat running through the middle and a layer about a quarter of an inch thick on the top. The fat cap is all important, as is the fat in the middle, for the fat keeps the meat moist while smoking.

2. Size: A 6 to10 pound brisket is a good size to have. You may, of course, opt for a smaller or bigger piece, but you must remember to add an extra hour of cooking time for every pound added.

3. Seasoning: Seasoning is what separates a great barbequed brisket from a good one. There are, however, no hard and fast rules about seasoning or the process of seasoning. You can marinate, dry rub or even do both depending on what you are using. Typically marinade is what you keep your meat soaked in for a period of time. There are plenty available in the market, try a mix of beer, Dr Wacos and Willingham's marinade. Leave your brisket in it for the night and remove. Dry it off in the morning and let it set for about half an hour to seal the flavors. If you prefer a dry rub try a mix of garlic powder, back pepper, red pepper, salt, cumin and a bit of brown sugar. Alternatively you may want to try the rubs available in the market.

4. Fire: Whatever be the source of heat — electricity, wood or gas — make sure that the temperature is maintained around 200-225 degrees.

5. Cooking time: The thumb rule for cooking time is about an hour to an hour and a half at a slow, steady temperature of 225 degrees for every pound.

6. Presentation: Slice the brisket along the grain of the meat, and your brisket is ready for serving.