Smoked Brisket Toast

The state of Texas, like all southern US states, is rich in its traditions. B-B-Q. Mostly they prefer to smoke beef brisket. Despite the fact that this part of the carcass is harsh, if you observe all smoking rules, you get a piece of the most tender melting meat. It is better whole brisket use for making sandwiches and sandwiches. Put a few slices of meat on a fragrant garlic toast, season with pickled onions and try настоящий техасский бутерброд. Time: 8 час. 40 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Breast

• Beef brisket weighing 3.5 – 4.5 kg., Do not cut the corner
• 3 tbsp. l chili powder with pepper ancho
• 2 tbsp. l coarse salt
• 1 tbsp. l ground allspice
• 1 tbsp. l celery seed
• 1 tbsp. l ground coriander seeds
• 1 tbsp. l garlic powder
• 1 tbsp. l ground mustard seeds
• 1 tbsp. l dried oregano
• 1 tbsp. l smoked paprika
• 1 tbsp. l ground black pepper
• 2 tbsp. apple juice (in a spray bottle)
• BBQ sauce heated
• Additionally: 3 tbsp. oak or hickory chips (or 6 bars), soaked in water for 1 – 3 hours

Grilled texas toast

• 2 loaves of white bread for toast, sliced in 5 slices cm.
• 2 tsp rapeseed oil
• 4 garlic cloves, minced
• 250 gr softened butter
• 2 tbsp. l finely chopped parsley

Pickled Red Onions

• 1.5 tbsp. red wine vinegar
• 2 tbsp. l Sahara
• 1 tsp mustard seed
• 1 small red onion, thinly sliced half rings

Recipes with similar ingredients: beef, white bread, seasoning chili, allspice, celery seeds, coriander, garlic powder, mustard seed, paprika, oregano, apple cider vinegar, wine vinegar, parsley

Recipe preparation:

1. In a bowl, mix all the spices. Rub the brisket abundantly with the mixture, wrap it tightly in cling film and put in the refrigerator at least 4 hours or a day. Remove meat one hour before smoking. from the refrigerator, remove the film and leave at room temperature.
2. Heat the smokehouse to 107 ° C by pouring charcoal into it and a few handfuls of soaked chips. This temperature should maintain throughout the smoking process. If you smoke on the grill, make room for indirect heat by pushing all coals in one direction, and sprinkling them with wood chips. Keep up heat temperature 107 ° С all the time of smoking, if necessary adding more wood chips before wrapping the brisket in foil.
3. Place the brisket breast on the grate of the smokehouse with the fat side up and close for long smoking. Open the brazier smokehouse every 1 – 2 hours and sprinkle the brisket abundantly with apple juice so that the meat not overdried. Also, if this includes a device smokehouses, pour apple juice into the water pan.
4. When the internal temperature of the meat reaches 74 – 76 ° C, after about 4 hours, wrap the brisket in aluminum foil and continue to smoke for another 3 hours 30 minutes – 4 hours 30 minutes This small the trick is very helpful, especially for beginners, to make the meat soft. At at a temperature of about 90 ° C, the smoking time is 1 hour. 30 min for every pound.
5. The brisket is ready when the meat temperature is 85 ° C. Get out leave the smokehouse for 20 minutes. Expand the foil over a large sump so as not to spill liquid. Cut pointy charred brisket edge and set aside for other dishes (e.g. Pinto Beans with Meat Cinder). Then finely chop the meat across grilled texas toast: in a small saucepan heat the oil and fry the garlic for 1 minute. Slightly cool and stir in the butter, salt and pepper to taste. On the grill, fry the bread on both sides until golden brown. Ready grease the toasts with garlic butter.
6. Smear Texas toasts with barbecue sauce, lay on top several slices of brisket and pickled onions. Smoked brisket recipe in texas. Cabernet Sauvignon red wine is suitable for the dish.
   

   Pickled onion

   In a small saucepan, bring to a boil a mixture of vinegar, sugar, mustard seeds and 1 tbsp. l salt. Boil for about 1 minute, until sugar and salt will not completely dissolve. Pour liquid into a small bowl and let cool for 10 minutes. Put in marinade onion rings, cover and refrigerate at least for 1 hour or for a day.