I did not publish any BBQ posts for a while. But this time I tried something new: Brisket the sous vide way.
Brisket Sandwich
Smokerless Smoked Brisked – Sous Vide for +55h at 66°C
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Tag Archives: Brisket
Low and Slow: Christmas Smoked BBQ Veal Brisket
Low and Slow as they say in Texas. This year I wanted to finish the BBQ Smoker season with something special: a BBQ Smoked Veal Brisket 🙂
Brisket pieces
Part 5: Barbecue Beef Brisket Texas Style – The Result
Now all about the best part 🙂 And words cannot express it better than pictures. But pictures cannot express the smell and taste…
Brisket Slices
Part 4: Barbecue Beef Brisket Texas Style – The Cooking
I love eating Brisket when I’m in Texas. I love the one at Rudy’s version (see “Impressions from Freescale Technology Forum 2015“) which has a nice smoke ring and bark:
Rudy’s BBQ Brisket
Part 3: Barbecue Beef Brisket Texas Style – The Fire
Part 2: Barbecue Beef Brisket Texas Style – The Rub
It’s 5:15am, and started the fire in the smoker. Until it warms up, time to apply the rub to the brisket.
I have learned that Brisket is the national food of the Republic of Texas. I decided that this time I will do the rub differently: salting the meat the day before (see “Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt“), and applying the rub (without any salt) just before putting the meat into the smoker. I’m using a variation of Texas “Dalmatian Rub”: salt (applied before), coarsely cracked black pepper with a few spices.
Rub Ingredients
Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt
This weekend, we have our yearly neighbourhood grilling and BBQ event. Last year I prepared smoked baby-back ribs. This year my goal is to prepare Texas style Brisket 🙂
2.5 kg Raw Beef Brisket
MCU on Eclipse 