My First DIY Smoked Beef Brisket: Day 1 – Preparation

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

Raw Beef Brisket

The meat is nicely aged and trimmed by the butcher, with a fat covering the top:

Beef Brisket Raw Top Side

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

Beef Brisket Raw Bottom Side

The meat gets a temporary place in a glass pan:

Brisket in Glass Pan

Brisket in Glass Pan

In the first step, the meat gets treated with mustard:

Mustard and Beef

Mustard and Beef

Throughly mustardized beef:

Mustardized Beef Brisket

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

Dry Rub on Mustard

The rub gets gently massaged into the mustard and beef, so everything gets covered with it::

Marinated Brisket

Marinated Brisket

Next, covering the whole thing with plastic foil:

Brisket Marinated and Covered

Brisket Marinated and Covered

So, now time to rest in the fridge for the next 10-12 hours. To be continued…..

Happy Brisketing 🙂

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10 thoughts on “My First DIY Smoked Beef Brisket: Day 1 – Preparation

    • 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.

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    • 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 🙂

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