Nerevar
Putenfleischesser
Good Evening German friends (all watching Deutschland - Ukraine, i suppose 
, I'm waiting for Italy-Belgium 0-3 of tomorrow evening), today was an awful sunday here on the seaside so I decided to have my first Brisket.
This was my piece of meat: 1.7 kg of Rinderbrust (did I use the right word?) in english, Brisket. I got only one problem: my butcher take off too much fat from the surface of my meat.
I covered it with mustard, magic dust rub, and let it rest for 24h in my fridge.
Today at 7:15 AM I started smoking my Brisket with Oak wood chips. The roasting pan was full of beer.
I smoked my Brisket for 2 hours (time of effective smoking was about 78 minutes), and during this phase the internal temperature of the meat increased from 10°C to 58°C in just two hours of cooking at temperatures between 100°C and 125°C.
In these photos you can see the Brisket at the beginning, smoke coming out of my Weber Q1400, and Brisket at the end of the Stall.
My stall phase started approximately at 10:15 AM, at 65°C inside the meat. It last untill 13:15 (67°C) when I decided to wrap my Brisket in the foil (the one americans call Texas Crutch). I decided to do this due to two reasons: first, I thought that I would not have my meat ready for 8:00 PM, when my parents would come to dinner at my house, and second I let my Brisket have a little bit of stall because I wanted to have a little bit of Bark. Maybe too much time, in my opinion.
During all this period (smoking + stall) I always mopped my Brisket with a mixture of beer, apple winegar, salt, sugar and pepper flakes. One mop sauce application every hour.
So, I started the foil phase.
This phase lasted from 14:00 to 18:40. In 4 hours my Brisket raised its internal temperature from 67°C to 95°C.
Brisket ready. Then I let it rest inside my oven at 75°C until my parents came to my house for dinner.
This was the result (the photos are not good, my phone camera sucks).
All right, what can I say?
Bark was perfect: smoky and spicy. As I expected.
Maybe there was not a good aesthetic result, I didn't obtain a good smoking ring, but the food was smoky so I think that I reached my goal, or not?
I read on this forum some speaks about the difficulties of obtaining the smoking ring using an electric grill, what can you tell me about it?
Another thing is that the meat was a little bit dried in the lateral parts. In the center was perfectly juicy, but in the lateral parts was dried, but still soft and beefy. I don't know if this little mistakes were caused by: 1) too much time of cooking during the stall period before using the foil; 2) not enough fat on the surface of my brisket even if I mopped it steadily; 3) maybe the cut was too thin in the lateral parts. I don't know. Can somebody explain me this thing?
Anyway, I cut Brisket in slices, and we ated our meat with one barbecue sauce I made, a little bit similar to the McDonald's barbecue sauce, Coleslaw and mashed potatoes.
I use the dried lateral parts to have a sandwich similar to a pulled pork made with beef.
It was all very good. And Germany has just beated Ukraine, so I hope that you will have a happy night.
Tomorrow is Italy's turn
PS: In my opinion, Pulled Pork and Smoked Ribs are much better than Brisket.
, I'm waiting for Italy-Belgium 0-3 of tomorrow evening), today was an awful sunday here on the seaside so I decided to have my first Brisket.This was my piece of meat: 1.7 kg of Rinderbrust (did I use the right word?) in english, Brisket. I got only one problem: my butcher take off too much fat from the surface of my meat.
I covered it with mustard, magic dust rub, and let it rest for 24h in my fridge.
Today at 7:15 AM I started smoking my Brisket with Oak wood chips. The roasting pan was full of beer.
I smoked my Brisket for 2 hours (time of effective smoking was about 78 minutes), and during this phase the internal temperature of the meat increased from 10°C to 58°C in just two hours of cooking at temperatures between 100°C and 125°C.
In these photos you can see the Brisket at the beginning, smoke coming out of my Weber Q1400, and Brisket at the end of the Stall.
My stall phase started approximately at 10:15 AM, at 65°C inside the meat. It last untill 13:15 (67°C) when I decided to wrap my Brisket in the foil (the one americans call Texas Crutch). I decided to do this due to two reasons: first, I thought that I would not have my meat ready for 8:00 PM, when my parents would come to dinner at my house, and second I let my Brisket have a little bit of stall because I wanted to have a little bit of Bark. Maybe too much time, in my opinion.
During all this period (smoking + stall) I always mopped my Brisket with a mixture of beer, apple winegar, salt, sugar and pepper flakes. One mop sauce application every hour.
So, I started the foil phase.
This phase lasted from 14:00 to 18:40. In 4 hours my Brisket raised its internal temperature from 67°C to 95°C.
Brisket ready. Then I let it rest inside my oven at 75°C until my parents came to my house for dinner.
This was the result (the photos are not good, my phone camera sucks).
All right, what can I say?
Bark was perfect: smoky and spicy. As I expected.
Maybe there was not a good aesthetic result, I didn't obtain a good smoking ring, but the food was smoky so I think that I reached my goal, or not?
I read on this forum some speaks about the difficulties of obtaining the smoking ring using an electric grill, what can you tell me about it?
Another thing is that the meat was a little bit dried in the lateral parts. In the center was perfectly juicy, but in the lateral parts was dried, but still soft and beefy. I don't know if this little mistakes were caused by: 1) too much time of cooking during the stall period before using the foil; 2) not enough fat on the surface of my brisket even if I mopped it steadily; 3) maybe the cut was too thin in the lateral parts. I don't know. Can somebody explain me this thing?
Anyway, I cut Brisket in slices, and we ated our meat with one barbecue sauce I made, a little bit similar to the McDonald's barbecue sauce, Coleslaw and mashed potatoes.
I use the dried lateral parts to have a sandwich similar to a pulled pork made with beef.
It was all very good. And Germany has just beated Ukraine, so I hope that you will have a happy night.
Tomorrow is Italy's turn
PS: In my opinion, Pulled Pork and Smoked Ribs are much better than Brisket.
(sorry for my photos but I used my phone that doesn't have a good camera) I read here in this forum that is not very easy to obtain the smoke ring with an electric grill. Does somebody know why?
