How to smoke a brisket at home: recipes and cooking methods

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Purchasing fresh meat on the market or directly from the manufacturer, we mentally begin to think what to cook from it. And if you got the brisket, then it's just great. Today we will learn several different instructions on how to smoke a brisket in a smokehouse. We will study the moments associated with the preparation of meat so that the delicacy is a success.

What is the harmlessness of the delicacy

Home-made smoked meats are popular because they are safe for he alth, and their aroma is much brighter, and the taste is more pronounced. In general, few people will be able to voluntarily deny themselves the taste of pork belly. It can be used by adults and children, but it is better to do it in moderation.

Before you smoke the brisket at home, it does not need to be soaked in liquid smoke. Everything here is natural: brisket and smoke.

Smokehouse can be purchased at the store. But if there is interest, then the unit can be created without unnecessary difficulties at homeconditions.

Meat selection

Recipes for the preparation of this delicacy are different in the composition of the pickling liquid. But no less important step before you smoke the hot smoked brisket in the smokehouse will be the right choice of the main product.

The most preferred cut is meat with little fat. The piece itself may or may not have a bone. Its presence does not play a special role. Be sure to leave the skin on the meat. It prevents the product from becoming dry and hard at the exit. Always remember that the most delicious delicacy comes from a young, moderately well-fed pig.

So, before smoking the brisket at home, we get pork with the following qualities:

• The pulp is evenly layered with fat strips. The color is pink, natural.
• The piece is free of streaks, plaque and stains.
• The fat component of the brisket is no more than 2-2.2 centimeters. Fat should not flake.
• Muscle tissue, when pressed, returns well to its original shape. The meat is firm and elastic. With uniform fiber structure.

The marinade matters

Before you smoke the brisket at home, you need to prepare it, or rather, marinate it correctly and tasty. Each fan of homemade smoked delicacies has his own brine recipe for meat that has been proven over the years. If you don't have a favorite of these instructions yet, it probably will now. We expose for your review several different, butequally tasty brines for preliminary preparation of the meat product. After pickling, we will proceed to the point on how to smoke pork belly.

The basis of the marinade is water and s alt. Additional components are added according to one method or another.

With spices and spices

For 3 liters of water, take 200 g of s alt. S alt should not contain iodine. Take a special - pickling.

Let's boil the water and dissolve all the s alt in it. You can add sugar according to your personal taste. Then we introduce spices and spices. Here it is good to add peppercorns (allspice or bitter) - 5-8 pieces. Bay leaf - 2 large copies. Garlic - cut into 5-7 cloves and add at the end of the brine preparation. Send to a cold place for three days. Before smoking the brisket, it must be removed from the brine and hung in a cool room for drying and spontaneous removal of excess brine. Treatment time - 2-4 hours.

In the smokehouse we kindle a suitable wood chip and, hanging a piece, cook it for 60-70 minutes. Hot smoking temperature - 40-90 degrees.

With soy sauce

This sauce makes any meat tender and juicy. But how to smoke the brisket in our case. Ingredients:

• fresh brisket - half a kilo;
• s alt - 2 teaspoons;
• garlic - 4-5 cloves;
• pepper mix - to taste;
• soy sauce - so that the meat product is goodsurrounded by him.

How to cook

Use a strong bag for marinating meat. Rub the washed piece with s alt and a mixture of peppers. We clean the garlic, press it through a press and rub a piece with it. Now pour the sauce into the bag. Its exact amount will depend on the weight of the fresh brisket. Additional sauce can be added during the marinating process. The time the meat is in the refrigerator is two days.

Next, we proceed to drying: we wrap the brisket prepared in this way with twine. After four hours of airing in the shade, smoke for two hours.

With tomato paste

Place the brisket in an enamel container. Next, we need the following ingredients:

• vinegar (6%) - one hundred milliliters;
• thick tomato paste - 1 cup;
• sugar - 100 g;
• s alt, paprika and garlic to taste.

Before you smoke the brisket, it must be generously s alted and rubbed with garlic. Sprinkle with paprika and distribute the spices evenly throughout the piece.

Then mix a glass of tomato paste, sugar and all the vinegar in a deep glass bowl. Pour the meat with the resulting marinade and keep it in the cold for 8 hours. For the rest, we carry out the actions described above in the article: we air and smoke in the smokehouse for an hour or two.

Lemon marinade

Delicious will be a delicacy aged in lemon juice. Component List:

• brisket - 300-500 g;
• lemon juice - 150-180 ml;
• lean oil, no flavor - 200ml;
• s alt - 50 g;
• parsley - greens;
• fresh ginger - 2 tablespoons.

Squeeze juice from lemons. Mix with vegetable oil and finely grated ginger root. Add other spices to the recipe to taste. Coat the meat with the resulting fragrant mass. Refrigerate for two days. Then start smoking - 2 hours.

Marinate with fruits

If you have fruit in abundance, why not make smoked brisket with fruit marinade? Here's what you need to create the delicacy:

• fresh brisket - any quantity;
• oranges;
• kiwi;
• grapefruit;
• tangerines;
• chili;
• fragrant herbs - to taste;
• s alt;
• thyme - to taste.

Method of making marinade

Peel all fruits. Grind them in a blender until liquid. Remove the seeds from the chili and also punch it with fruit. When cleaning and washing peppers, use medical disposable gloves. Crush dry thyme and other aromatic herbs in a mortar and add to s alt.

Carefully rub the prepared fresh brisket with the flavored mixture. Put the meat in a suitable container. Pour the resulting fruit puree with pepper into the same bowl. We make sure that the puree penetrates from all sides to the brisket. From four to six hours we keep the meat prepared in this way. We take out. Wipe with paper towel to remove any remaining puree. Vyalim and smoked.

How to smoke a brisket

All smokehouses for hot smoking have approximately the same principle. This is a container with a lid. It must be made of metal. There are grids inside the unit. The product is placed on them for further processing. Under the grate there is a special tray. The melted fat and juice flows there. Under the pallet there is a place in which wood chips suitable for smoking are placed.

At the bottom of the smokehouse we fall asleep sawdust or shavings. Next, install the tray. Then comes the lattice. On the latter we place meat products for smoking. We cover the entire structure with a lid. We kindle a fire. We smoke the brisket, according to the recipe, placing the apparatus at a distance of 60-80 centimeters from the high temperature zone.

The process takes place either over a small fire or over very hot coals.

Wood Material

Before you smoke hot smoked brisket, you should pay attention to the materials for the smokehouse. The use of chips of a certain type of wood can significantly change the taste of the product at the end. What materials are preferable to lay in the device? Let's get to know them:

• The leader can be called an apple chip. Such material is available in abundance not only in stores, but also in nature. The smoke does not give bitterness, but at the same time it has excellent covering aromatic characteristics. Used as a standalone material or mixed with other types of raw materials.
• Mahogany sliver is famous for giving the product a nice golden hue.
• Thanks to the oak, the brisket will have a range of colors from golden to brown after processing.
• Juniper sliver is only used as an additive. Gives a spicy aroma and taste to the product.

All these tips will make it easy to make delicious smoked brisket at home.