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Print Recipe
Smoked-Boiled Brisket Recipe
It turns out very tasty, gentle, with a light smoky aroma. It's easy to prepare, but you need to be patient... You're welcome.
Cook Time 120 minutes
Servings
Ingredients
Meat:
Marinade:
Cook Time 120 minutes
Servings
Ingredients
Meat:
Marinade:
Instructions
  1. The cold Smoking season is over, as our smoke generator only works at above-zero temperatures. And this installation "lives" on the street. But I want some smoked meat... in the store to buy the hand does not rise. So I decided to smoke with liquid smoke. Don't throw Slippers and tomatoes! If you are an ardent opponent of this product, just close my recipe! So, let's get started. I had a very nice piece of brisket, meat... First, prepare the marinade. In 1 liter of water, dissolve 50 grams of salt and nitrite. Nitrite salt will allow us to preserve the beautiful color of the meat and slightly extend the shelf life. Don't be afraid of nitrite salt!! In one bunch of parsley, the concentration of nitrite is almost no more... Add sugar, peppers and Bay leaf. Cool the marinade to 12-15 degrees. Add finely chopped or crushed garlic and 2 tablespoons of liquid smoke. Pour our brisket.
    The cold Smoking season is over, as our smoke generator only works at above-zero temperatures. And this installation "lives" on the street.
But I want some smoked meat... in the store to buy the hand does not rise.
So I decided to smoke with liquid smoke.
Don't throw Slippers and tomatoes!
If you are an ardent opponent of this product, just close my recipe!
So, let's get started.
I had a very nice piece of brisket, meat...
First, prepare the marinade. In 1 liter of water, dissolve 50 grams of salt and nitrite. Nitrite salt will allow us to preserve the beautiful color of the meat and slightly extend the shelf life. Don't be afraid of nitrite salt!! In one bunch of parsley, the concentration of nitrite is almost no more...
Add sugar, peppers and Bay leaf.
Cool the marinade to 12-15 degrees. Add finely chopped or crushed garlic and 2 tablespoons of liquid smoke.
Pour our brisket.
  2. We send it to the refrigerator for 5 days. During this time, turn the brisket in the marinade at least daily. Ugh, we waited until these days were over. Continue. Rinse the brisket under running water and dry it. Tie it with string.
    We send it to the refrigerator for 5 days. During this time, turn the brisket in the marinade at least daily.
Ugh, we waited until these days were over. Continue.
Rinse the brisket under running water and dry it.
Tie it with string.
  3. Wrap the pieces of brisket in plastic wrap very tightly, in several layers And then 2 options: in the pan or in the oven. Fill the brisket with water at room temperature in a saucepan, at the bottom of which is an upside-down plate (so that the meat does not touch the metal). Cook at a temperature of 80 degrees until the inside of the piece reaches a temperature of 69 degrees. This is approximately 3 hours for this amount. APPROXIMATELY!! Or put it in the oven, set the temperature to 80 degrees and also to 69 degrees inside. It took me 3 hours and 45 minutes. Release from the film. Apply the liquid smoke with a brush and send it back to the oven.. I put the grate on the topmost level, and I hook the hooks on it to hang the brisket. Under the bottom of the baking sheet. The oven temperature is 85-90 degrees, the mode of convection, about 45-60 minutes.
    Wrap the pieces of brisket in plastic wrap very tightly, in several layers
And then 2 options: in the pan or in the oven.
Fill the brisket with water at room temperature in a saucepan, at the bottom of which is an upside-down plate (so that the meat does not touch the metal).
Cook at a temperature of 80 degrees until the inside of the piece reaches a temperature of 69 degrees.
This is approximately 3 hours for this amount. APPROXIMATELY!!
Or put it in the oven, set the temperature to 80 degrees and also to 69 degrees inside. It took me 3 hours and 45 minutes.
Release from the film. Apply the liquid smoke with a brush and send it back to the oven..
I put the grate on the topmost level, and I hook the hooks on it to hang the brisket.
Under the bottom of the baking sheet.
The oven temperature is 85-90 degrees, the mode of convection, about 45-60 minutes.
  4. Take it out, wrap it in parchment. Let us rest for at least 12 hours. Everything!!!
    Take it out, wrap it in parchment. Let us rest for at least 12 hours. Everything!!!
  5. Bon appetit.
    Bon appetit.

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