A breast is known that the toughest piece of meat from the cow, but if
prepared and cooked correctly it can best flavor and tender meat snacks
ever eat. In this section I'll show you how to select, prepare and
Grill a breast, Texas-style, to achieve the best possible results. Please note
the other smoker recipes located in the index on the right side of the page.
Choosing a good brisket to smoke
The breast is composed of two parts:the property and on the site. The flat section usually
contains less fat, while it would have much more to the point. The fat on the
the breast is called the "fat cap" and should be white in color. The thickness of the fat
at the beginning at least 1 / 4 inch should be thick and thicker is ok. When buying a
Chest, make sure the meat is a deep red color, which will represent freshness, and
Make sure it has absorbed a lot of fat in the meat, not just at the tip.
The combination of deep red color and the white fat of a breast is considered
Marbling, and it is the key to a good choice brisket to barbecue. Since the chest is
like a thick piece of meat, the fat in the meat will help to keep the
Breast moist during smoking.
Make sure the sternum is not frozen. A frozen breast shows no deep
red, the fat can obscure rather than white, and the breast is not as
Tenderand juicy as a fresh, after smoking.
If I choose a breast, I lift the chest in the middle to see how agile she is. I
seen that Brisket stiff as a board, and some that are on each side of the curve of my
Hand. The stiff which more than likely have been frozen, and I've found that they
perhaps not always as delicate as a chest, which is more pliable. Some people do not agree
with this test, but I am firmly convinced, based on the results I get.
The weight of thethe breast should be 8 to 11 pounds. A larger chest
takes longer to cook, and the apartment can be harder, or fibrous, because the
longer cooking time.
Preparation of the breast
After selecting the perfect chest, I start my preparation process the night before I
want the breast to smoke. First, make sure you have plenty of work space and a
clean area to prepare the breast on. The brisket should be fat, it does not exceed
1 / 4 inch thick. ThickerFat will not allow the smoke to penetrate into the meat
located underneath the fat. If the fat is too thick, cut it down until you reach the 1/4-
cm thick.
After the trimming of the breast, I rub the brisket down with mustard. The mustard
creates a sticky substance on the meat for the rub to stay, and it also adds
great flavor when combined with the rub. Massage the mustard into every portion of the
the meat, including fat, so that it covers the breast first.You do not want the
Mustard layer is too thick, it should be just enough to create a paste for the RUB to
to stay in order.
I choose a rub on my Brisket use instead of a marinade because I have found
that only about 1 / 2 inches deep penetrating marinade into the meat. They should
regardless of which method is best liked, but I'll describe myself the rabbit in the pepper Method.
Marinade and rub recipes can the links by clicking on a.
After full consideration of the Breastin mustard, apply the RUB on the chest. When you are finished
thing, should the RUB is an evenly distributed layer of seasoning Form
Breast.
Wrap Seal can be prepared in Clingwrap chest, or a similar material, and then
stored in the refrigerator overnight.
Grill Time
Remove the breasts from the refrigerator an hour before you want to put it on the
Smokers. Place the breast fat side up on the smoker. The fat will release oils into the
To help keep breastit moist while cooking.
I use a wood smoker with a firebox provide indirect heat for cooking outdoors. I
This method has the best, but there are many more smokers available
to choose from such as water smokers, propane smoker, smoking, and coal.
I use mesquite for smoking Brisket, because it provides a delicious aroma of smoke,
burns hotter so less wood is used, and that is how we do it in Texas. Many people
Do not use mesquite, which is in order,and I've included a section for the wood selection
to give you information about different types of wood before that, well
Used for smoking purposes.
For best results, I cook the breast at 225 degrees about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as how often the smoker is opened, how close the brisket to the fire
Box, etc, but stops at 225 degrees / 1 hours. 15 mn. will work. ManyPeople believe
that when the internal temperature of the brisket reaches 180 degrees it is done.
This is both true and false. When the internal temperature is around the chest
180, the fat in the chest really starts marbleize. The thorax is the work
Temperature for a while, and this increases the sensitivity of the breast.
I always use a mop sauce adhere to the chest, while it is smoking. This keeps the
outside the breast moist and tender.It is important to keep the lid closed while
Smoking the chest, to reduce heat loss, so I baste the breast with the mop sauce
approximately every 45 minutes to 1 hour.
A good way to Brisket moist while smoking them is to use a mop
Apple juice mixed with olive oil. There is a great flavor the breast that is not
overwhelming, while keeping the breast moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply squirtthem on the chest.
Not absorb after 7 hours breast usually smoke much more. One option for
Completion of a brisket is to wrap it in foil and place it in an oven at 225
Degrees for the remaining time to cook. I rarely use this method because I enjoy
Smoking the chest for the full time, but I'm used to it, and it works.
SLICING of the chest
ALWAYS slice the breast against the grain. This will correspond to the cuts
very tender. To do this,Remove see some fat from the top of the breast, which
Direction of the grain in the meat and slice it.
I separate the point from the apartment before I cut the breast, because the grain
generally runs the same direction in the apartment, and it is easier to see if it
separated. The point is a little difficult, because the disc correctly grain in it runs in
different directions. After some practice on the chest is carving, you know what
DirectionGrain is running, and you will find it much easier.
Add your favorite barbecue sauce.
Perfect your smoking techniques, and you will not win a barbeque competition
Time!
HAVE A GREAT BBQ!
Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com. Check out thesmokerking.com learn today, many great barbeque and cooking recipes and techniques.
