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:
Raw Beef Brisket
The meat is nicely aged and trimmed by the butcher, with a fat covering the top:
Beef Brisket Raw Top Side
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.
Beef Brisket Raw Bottom Side
The meat gets a temporary place in a glass pan:
Brisket in Glass Pan
In the first step, the meat gets treated with mustard:
Mustard and Beef
Throughly mustardized beef:
Mustardized Beef Brisket
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.
Dry Rub on Mustard
The rub gets gently massaged into the mustard and beef, so everything gets covered with it::
Marinated Brisket
Next, covering the whole thing with plastic foil:
Brisket Marinated and Covered
So, now time to rest in the fridge for the next 10-12 hours. To be continued…..
Happy Brisketing 🙂
MCU on Eclipse 
Had to smile when I saw Rudy’s Rub …
I take it you’ve been to a Rudy’s?
I used to live in San Antonio, and I could eat at their original location in Leon Springs every single day!
LikeLike
YES! I think it was about 4 or 5 years ago when friends in Austin took me for lunch at Rudy’s in Austin, North 183. Since then, when I’m in Austin, Rudy’s is on my list of mandatory places to be. Like you, I could eat at Rudy’s every single day :-). And whenever I have a chance, I bring back some rub and sauce at home.
LikeLike
Hi. Online order for sauce and rub does not work to Europe? Do you have a trick to get it to EU without an airline ticket?
LikeLike
Hmm, indeed, that seems not to work 😦 In the past I used a friend in the US to pick it up in the local store and then ship it to my address.
LikeLike
Strange—brisket is one of the defined cuts in the UN ECE standard: http://www.unece.org/fileadmin/DAM/trade/agr/standard/meat/e/Bovine_2004_e_Publication.pdf
(Item 2323)
But you may want Brisket Point End Deckle Off (Item 2353)
Perhaps your local butchers use the French names for the cuts instead of the English ones.
LikeLike
Thanks for that link! I have learned that really every region and country has their own cuts, definition and names. So not sure how universal that UNECE standard applies. What I have found out that this cut is pretty much what is known as ‘Rinderbrust’ (“breast of beef”) here. So with that name I get pretty much what I want, except that I need to negotiate more on the trimming part. Well, it is just my first one, and if it goes reasonable well, there will be more. The brisket is now smoking for 6 hours already 🙂
LikeLike
Pingback: User Interrupt on NMI Pin with Kinetis and ExtInt Component | MCU on Eclipse
Pingback: My First DIY Smoked Beef Brisket: Day 2 – the Way and the Result | MCU on Eclipse
Pingback: Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt | MCU on Eclipse
Pingback: Smokerless Smoked Brisked – Sous Vide for +55h at 66°C | MCU on Eclipse