Stephanos G. - Dec 14 2023
Smoking a beef brisket is a time-honored tradition that transforms a tough cut of meat into a tender, flavorful masterpiece. At The Ribeye Club, our Angus Brisket is ideal for this low and slow cooking method, ensuring a juicy and delectable result.
Selecting the Brisket
Our Angus Brisket is known for its rich marbling and robust flavor, making it perfect for smoking. The 3-4kg size is manageable for both beginners and seasoned pitmasters.
Preparing the Brisket
1. Trimming: Trim excess fat, leaving about a 1cm layer to keep the meat moist during smoking.
2. Rubbing: Apply a generous layer of seasoning. A simple rub can be made with:
2 tbsp paprika
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp kosher salt
1 tsp cayenne pepper (optional for heat)
3. Massage the rub into the meat, covering all sides.
Wood Selection
The choice of wood significantly impacts the brisket's flavor. Here are some popular options:
Hickory
Provides a strong, smoky flavor that complements the rich taste of beef brisket.
Oak
Offers a medium smoky flavor, versatile and commonly used for brisket.
Mesquite
Delivers an intense, earthy flavor; use sparingly to avoid bitterness.
Pecan
Gives a sweet and nutty smoke, adding a unique depth to the brisket.
Cherry
Imparts a mild, fruity flavor and adds a rich mahogany color to the meat.
Smoking Process
1. Setting Up the Smoker: Preheat your smoker to 110°C (225°F). Ensure consistent temperature throughout the cooking process.
2. Smoking: Place the brisket fat-side up on the smoker grate. Smoke for approximately 1.5 hours per 450g, or until the internal temperature reaches 75°C (165°F). Maintain consistent smoke using your chosen wood.
3. Wrapping (The Texas Crutch): Once the brisket reaches 75°C (165°F), wrap it tightly in butcher paper or aluminum foil. This helps retain moisture and speeds up the cooking process.
4. Continuing to Smoke: Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 90-95°C (195-203°F). This ensures the connective tissues have broken down, resulting in tender meat.
5. Resting: Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour. This allows the juices to redistribute, enhancing tenderness.
Serving
Slice the brisket against the grain into 1cm thick slices. Serve with your favorite barbecue sauce and sides like coleslaw, pickles, and cornbread.
Pro Tips
Consistent Temperature: Keep the smoker's temperature steady to ensure even cooking.
Patience is Key: Avoid the temptation to increase heat; low and slow yields the best results.
Moisture Maintenance: Place a water pan in the smoker to maintain humidity and keep the brisket moist.
Why Choose The Ribeye Club's Angus Brisket?
Our Angus Brisket is sourced from premium cattle, ensuring superior marbling and flavor. The 3-4kg size is perfect for smoking, providing a balance between manageable cooking and ample servings.
Elevate your barbecue game with our top-quality brisket, and enjoy the rich, smoky flavors of a perfectly smoked Angus Brisket.
Note: Always use a reliable meat thermometer to monitor internal temperatures accurately.
