Slow Smoked Barbecue Brisket |
This is one of the toughest cuts of beef to transform into a mouth-watering cut of meat. It even is hard for some of the championship teams to master. |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Slow Smoked Barbecue BrisketA southern food specialBrisket is, more often than not, a delicacy of the southern ranch and cattle states. It is plentiful and folks get hungry! Pork, on the other hand, is more of a central to North Eastern meet. The beef brisket is also one of the hardest cuts of any type of meat to cook outdoors. Many a cook will defer to a crock pot in order to make their brisket tender. The brisket is a cut from the breast or the lower chest of the cow. This part of the cow is used most often for standing and walking and therefore is used a lot. These muscles support approximately 60% of the body weight of the animal while either standing or walking. This heavy use causes the muscles to become strong and thus less tender. Stronger muscles require greater amounts of connective tissue to perform as required. It is this connective tissue that needs to be broken down slowly in order to make the meat tender. Now, let's discuss flavor! The most popular method of cooking brisket in the southern United States consisted of rubbing the meet with a spice rub or marinating over long periods of time. Once the flavor has been added to the meat, it is cook slowly over indirect heat of charcoal or wood. Cooking it directly over the heat would cause it to cook too fast and thus become tough. Many folks have gas grills and turn on only one burner on one side and then place the meat on the other side. Additionally the meat is often basted during the cooking process, approximately every 30 min. This helps supply moisture to the surface of the brisket. In order to make the brisket tender, is often cooked more than one would call well done. The reason being is that we're still breaking down the connective tissues which only will occur over extended slow heat. More often than not, hardwood is used for the heat source. Oak, pecan and hickory, are the most likely types of wood used by the outdoor cook. Barbecue sauce is not normally applied until the meat as finish cooking. Check Out Our Brisket Recipes |
