BBQ Brisket Recipe - Your guide to guaranteed success
- bbqspark
- 2 days ago
- 3 min read
In this BBQ Lesson we show you a recipe with precise rules for making an exceptional barbecue brisket!
Brisket is the cut of meat considered the ultimate barbecue skill, and it's one of the simplest yet most challenging preparations for those new to the world of BBQ. Once you've chosen the right meat, it's important to follow strict rules to achieve the perfect result.
INGREDIENTS
- Salt
- Pepper
- Rosemary
- Sage
PREPARATION
It's important to choose a suitable cut of meat for this recipe. We recommend buying brisket, which, however, must be properly trimmed to allow for barbecue cooking. Therefore, we've included a link in the description to purchase the perfect cut for this recipe.
The difficult part of the recipe will be cooking the cut, as it is low in fat and liquid.
To ensure excellent results, we choose grass-fed meat, meaning it's raised on pasture and fed grass and breast milk. Indeed, nutrition is one of the factors that most influences the quality and flavor of the meat.
After cleaning the cut, removing the excess fat and the connective tissue, we trim the meat so that it is uniform.
We are ready to proceed with the spicing.
We use salt, pepper, rosemary, and sage to achieve a "Mediterranean" flavor. We finely chop the rosemary and sage, but try not to overdo the sage, as it tends to give the dish a bitter taste.
The advice is to experiment and find the combination of spices and seasonings that you like best.
Add the chopped mixture to the meat, sprinkling it evenly.
Finally, season with salt and pepper. We encourage you to be generous with the seasoning, as this is a large cut of meat and will require a long cooking time.
Let's move on to the cooking phase, which will take over 7 hours. We'll need to set the barbecue to indirect heat and equip ourselves with smoke chips.
Specifically, the first cooking phase will take place at 120°C without foil for 2/3 hours with cherry wood smoking.
The second stage, again at 120°C, involves using foil and a tray filled with water to create humidity. It will cook at this stage for about 4-5 hours.
In any case, cooking is considered complete once the core temperature reaches 90/92°C.
We recommend not opening the barbecue too many times to check, as this will cause temperature fluctuations that will affect the final result.
Once the target temperature is reached, we can remove the meat from the brazier, being careful to handle it with care, avoiding tongs that could damage the compactness of the cut.
There will be a lot of liquid inside the foil , so we prefer to open a window in the aluminum, rather than unroll the cut.
If you try to touch the meat, you will notice that it will be very soft but also elastic, a first sign that it is cooked well.
By cutting a section of the meat, it will retain its structure and shape, without falling apart. The inside of the section should be juicy and have a pinkish color around the outer layer, resulting from proper smoking.
We can serve the brisket by cutting slices of just over half a centimetre.
Analyzing the single slice, we will see a vein of fat in the middle, which we recommend you leave because it will give even more flavor when tasting.
One last test to verify the success of our recipe and finally consider ourselves "mature" is the slice test: the slice placed on the finger should bend easily, remaining elastic and without breaking.
Once all the tests are completed, we finally taste it.
Thanks to the long cooking process, the meat will be tender, not rubbery at all, and with an unmistakable flavor, thanks to the excellent quality of the ingredients. The herbs used for seasoning will add flavor and aroma to the brisket, without overpowering the flavor of the beef.
By following our advice and a few precise rules, you too can make one of the great barbecue classics!
