Brisket

The cook, step by step.

1. 1

   Step 1

   Done

   We start in the recipe by taking the brisket out of the freezer 2 days in advance and thawing it in the refrigerator. On the evening before preparation it is time to prepare and rub the brisket. So take the brisket out of the pack in the evening and pat it dry all around. The brisket apartment I had was already well trimmed so I didn't have to do much more about this. If you still see a lot of large pieces of fat, then cut this way. If this is a lot, you can save it to turn tall. Then we mix the broken black pepper well with salt and garlic granulate. Now we're gonna get rid of the whole brisket with the Worcestershire sauce and sprinkle it all around well with rub. Don't be afraid to use too much, it's a big piece of meat and can have a lot of taste. Now pack the brisket with cling film and put it away in the fridge for an overnight stay.

2. 2

   Step 2

   Done

   Start the next day early with your brisket, the preparation lasted so much 10 hours and it also needs to rest for at least an hour. So take this into account in the planning. Light the barbecue to a dome temperature of 110 degrees Celsius. As soon as this temperature is reached you put a few chunks of smoke wood on the coal or in my case I used pellets for my pellet smoker, which already give off smoke flavor. Once the temperature of the barbecue is reached, insert a core thermometer into your meat as I have done here with the core thermometer. We now cook the brisket at this temperature to an internal temperature of 70 degrees Celsius. This usually takes between 3-4 hours.

   Internal temperature: 70°C
3. 3

   Step 3

   Done

   When the internal temperature of 70 degrees is reached, we pack the brisket tightly with butcherspaper and the core thermometer goes back. We now cook the brisket towards an internal temperature of 93 degrees Celsius. We now feel with a satine pricker whether we go through the brisket like butter. Is this not yet the case? Then cook the brisket a little further, until you get to the point that it is nicely soft. Now one of the most important parts begins. When the brisket has reached its desired softness, it is time to pack it out of the butcher's paper and wrap it tightly with aluminium foil. Then roll it into a large bath towel and put it all in a cooler or cooling bag for at least 1 hour. The meat now gets time to rest and that allows the moisture on the surface to redistribute into the flesh. Very important so this step.

   Internal temperature: 93°C
4. 4

   Step 4

   Done

   After the brisket has rested for at least 1 hour, remove it from the cooler and foil. You can now immediately cut the meat against the thread of the flesh into slices of about 0.5-1cm thick. You can serve it right now! Bon appetit!