Brisket marinade for smoking
This article is about the cut of brisket marinade for smoking or other dishes made with it. For the smoked brisket dish popular in Texas, see Texas smoked brisket.
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. Briskets can be cooked in many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking.
This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinises, resulting in a more tender brisket. Popular methods in the United States include rubbing with a spice rub or marinating the meat, and then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. Brisket has a long history in the United States. Brisket is the meat of choice for slow smoking barbecue in Texas, and is often considered the “National Dish of Texas”. In Britain, it is generally not smoked, but is one of a number of low-cost cuts which historically may have been boiled with root vegetables and mild spices, or cooked very slowly in a lidded casserole dish with gravy.
In Germany, brisket is braised in dark beer and cooked with celery, carrots, onions, bay leaves and a small bundle of thyme. In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover and on the Sabbath. In Hong Kong, it is cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry. In Korean cuisine, traditionally it is first boiled at low temperature with aromatic vegetables, then pressed with a heavy object in a container full of a soy sauce-based marinade. In Thai cuisine, it is used to prepare suea rong hai, a popular grilled dish originally from Isan in northeastern Thailand. In New Zealand cuisine, it is used in a boil-up. Boiled in seasoned water with green vegetables and potatoes, it is popular amongst Maori people.
It is a common cut of meat used in Vietnamese phở soup. In Italian cuisine, brisket is used to prepare bollito misto, a typical Northern Italy recipe. On the Indian subcontinent, it is used in nihari, a popular dish. In Mexican cuisine, brisket is used to prepare suadero tacos. Smoked Brisket Recipe – How To Smoke A Brisket”. Look no further than a tasty cut of beef brisket. For all the talk about using cheaper cuts of meat, it’s surprising brisket isn’t easier to find.
Brisket runs from the bottom of the neck down under the ribs. It’s great for casseroles and pot-roasts, but is also much more versatile than that. In the USA it’s very much associated with barbecue and smoking, as well as salt beef. Salted brisket served with a fiery beetroot and horseradish relish harks back to traditional Jewish fare. It’s also delicious served with Asian flavours in Jill Dupleix’s Chinese braised brisket with butternut squash and this simple stout-flavoured pot-roast.
Rub the meat all over with a mixture of Spanish smoked paprika, cumin, oregano, salt, sugar, pepper and freshly crushed garlic. C for 4-7 hours, depending on the size of the joint. It doesn’t really need gravy, though you can make one from all the luscious juices. I tend to save them to bung in soup a few days later. Brisket is also a cost-effective way of having hearty organic roasts more often, and if you like meat cooked well-done it’s arguably the best cut to buy.
