Brisket is a cut of meat from the breast or lower chest of beef or veal. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.
Brisket is one of those meats that doesn’t have to be fancy and in this video I’m going to show you just how simple it can be.
Binder; for this cook I decided to add a little yellow mustard to help the rub stick to the meat.
Seasonings; many people get fancy with seasoning and start building layers of flavour. For this cook I used my Git’r Done SPG which is a blend of sea salt, black pepper and roasted garlic.
Cooking; I fired up my Oklahoma Joe’s Bronco for this cook as I’ve never done a brisket on a drum before. The first 3 hours of this cook got me to the bark I was aiming for and had the internal temperature up to 165.
Time to wrap! I wrapped this in butcher paper and decided to try a foil boat just to see the difference in cooking time. Wrapped foil half way up the brisket leaving the top uncovered.
Resting; by letting the meat rest, you give the muscle fibers time to relax and allow the juices to redistribute throughout the cut. Without those juices, the meat will taste dry, no matter how premium the cut. For this cook I went with a 2hr rest.
Always make sure to slice against the grain. Cutting meat against the grain shortens the muscle fibers and provides a more tender and delicious eating experience. Conversely, if meat is cut in the same direction as the grain, the muscle fibers remain long which makes for a chewy bite.
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27 сен 2024
