I don't know if you knew, but I'm a FAN from a place in the USA called Franklin. This man is a specialist in making the brisket smoked for hours, which results in a super soft and juicy meat. Well today I'm going to make my first charcoal brisket.
Hello everyone, today we are going to prepare my first brisket over indirect heat. To prepare this recipe, I recommend you first fill yourself with patience since to achieve the result we are looking for (super soft, juicy and tasty meat) you will have to leave this precious piece of meat on fire for many hours.
Whole beef brisket
Coarse sea salt
Coarse black pepper
Start by mixing the salt and pepper in the empty container, in a 50/50 ratio. Then spread the whole brisket with mustard, this will not add much flavor but it will help the salt and pepper to stick well. Cover the brisket on both sides with the salt and pepper and reserve it like that while you light your grill. If you have a wireless thermometer, this is the time to put it on.
Remember to place all the charcoal on one side of the grill since the cooking will be done over indirect heat and a container with water that will help keep the humidity inside the grill. To add a little depth to the flavor you can use some pieces of apple, peach or cherry wood.
Now place your brisket on the grill over indirect heat and wait for it to reach internal 70ºC to move on to the next step. Meanwhile every 30 minutes, use a little butter to paint the meat and rotate it so that it is done evenly and creates a crust on all sides.
Do not forget to replenish charcoal to maintain the intensity of the heat.
Once it reaches 70ºC, wrap the brisket in abundant aluminum foil, but spread more butter before closing it. Take it back to the fire and wait for it to now reach 90ºC. Once it reaches this temperature, remove it from the heat and let it rest for 1 hour in a place that maintains the heat. We use an empty beach cooler.
Meanwhile you can prepare some corn on the cob that you will spread with a little butter while they are roasting. Then paint them with mayonnaise and cover with plenty of Parmesan cheese.
After the meat has been resting time, remove it from its packaging (be careful NOT to discard the meat juices) and slice it into very thin slices.
Remember that the brisket is made up of two sides, the flat, which is the thinnest and leanest part of the chest. It is a bit dry compared to the point but it is really delicious.
The other part is known as point or tip, and this section is super, super juicy and tender.
Really friends, if you have the opportunity to make this at home, this is an ideal recipe to grill.
Now you can enjoy the meat with the corn, beer and friends.
As we always say:
If your plate doesn't look like our picture, don't worry! We spent a lot of time trying to find the perfect angle for the photo.
This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how delicious it is!
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel: