Ahhhh, I truly love the Texas BBQ (see “BBQ Smoker Monitoring Robot“)! And what I love the most is Beef Brisket. Unfortunately, I cannot travel each time to the US to get some brisket. So good or bad, I have to make the brisket myself :-). The challenge is that outside of Texas, ‘Brisket’ probably is an unknown thing, especially in my area. In the usual grocery stores and supermarket, if I ask for a brisket, they they just shake their heads and ask “brisket what?”. Of course, my local butcher (Messerli, Metzger meines Vertrauens!) in Steinen knew exactly what I need for a Brisket :-): a special cut of beef from the lower chest of beef.
On Tuesday, I sent my wife to pre-order my cut of beef, and this morning we picked it up in the butcher’s store. An excellent piece, already trimmed, 1.662 kg:
The meat is nicely aged and trimmed by the butcher, with a fat covering the top:
The fat cap is maybe a little too thin, so next time I see that I can get a thicker layer of fat on the top. But will see how it goes. I plan to ‘mop’ the meat frequently to keep the moist in it. The meat is well marbled, and with this it should keep the moist.
The meat gets a temporary place in a glass pan:
In the first step, the meat gets treated with mustard:
Throughly mustardized beef:
Then I put the dry rub on it. I use Rudy’s Rub as base, and add additional spices. The rub has salt, garlic, chili pepper, brown sugar, paprika, onion, black pepper and ginger.
The rub gets gently massaged into the mustard and beef, so everything gets covered with it::
Next, covering the whole thing with plastic foil:
So, now time to rest in the fridge for the next 10-12 hours. To be continued…..
Happy Brisketing 🙂