You’ll also need a sharp knife preferably a curved blade 6 to 8 inches in length. If your cutting board slides around on your countertop, simply place a damp towel underneath to help secure it from moving around. Your cutting board should be large enough to handle the whole brisket. Make sure to plan ahead when preparing your workstation. It will take some time and effort to trim your brisket. If there’s not enough fat or there are gouge marks exposing the meat, it will be dry. If there is too much fat, the smoke will have a hard time penetrating the meat. Properly trimming a brisket is such an important step in achieving successfully smoked meat goodness. Any liquid in the bag should be clear and red. Make sure the seal on the packaging is tight and doesn’t have a lot of dark liquid (purge) in the bag. Marbling is the intermuscular fat within the meat that primarily determines the quality grade.Īlways buy the best brisket that you can find the quality of the meat does matter! Also, choose a cut that has an even amount of white fat across it without any gouge marks. Prime will have abundant marbling, Choice will have moderate marbling and Select will have slight marbling. Next, we’ll talk about the different grades of briskets that are most commonly found in the marketplace. This is what you should be looking for when buying. Basically it is whole, untrimmed, and vacuum-sealed from the packer or producer. When a customer comes to the meat counter and says “I want to buy a brisket to smoke” my eyes just light up, and say “I’ll help you!!” Then, the conversation starts.įirst, I will explain what the “packer-cut” is. The best part of my job enables me to personally help people out with their meat purchases. Buying a brisket for the smokerīy now you know, I’m a butcher… been doing this for a pretty long time. It got popular when folks discovered that smoking the brisket at a low temperature for a long period of time breaks down the connective tissue, and makes it tender and delicious. Many years ago, this cut was not very popular and was often cut for beef stew or used for ground beef. The brisket contains lots of connective tissue which will break down when smoked “low and slow”. This muscle gets a lot of work every time the animal bends down, lays down, or walks. There are two of these on the entire animal, one on the left and the other on the right. The brisket is located on the breast, or lower chest of the steer just below the shoulder. This can definitely be unforgiving for the novice, but with some great tips and ideas, you too can have great success smoking your first brisket! Where is the brisket located on the cow? The challenge is to properly cook the entire thing to be tender and delicious throughout.īelieve me, it took me a few tries to get a proper brisket trimmed and seasoned, then all my smoking techniques down. It’s a pretty intimidating piece of meat thicker and fatter on one end and leaner and thinner on the other. It is truly the ultimate barbecue meat! A whole untrimmed brisket will weigh 12-18 pounds. A brisket will probably be the largest and most challenging piece of meat you’ll ever barbecue.
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