A smoker, used to cook meats like brisket.
Brisket is a cut of meat from the breast or lower chest of beef or veal. Due to the amount of connective tissue in the cut, the meat should be cooked slowly to tenderize the tough tissue. One popular way to prepare brisket is by coating the meat in a spice rub and slow-cooking it. Rubs help to form a crust, which helps to keep the juices inside of meats during the slow cooking process to prevent it from overcooking. Brisket can easily become dry and tough, so applying a spice rub helps ensure that the meat stays moist and juicy. Rubs are mixtures of herbs and spices that are applied to raw meat to add flavors. They adhere to the meat's natural moisture and are a fast, fat-free way to add flavor.
Types of Preparations
The method of using a rub and slow cooking tenderizes the meat and ensures that the flavors in the rub permeate deeply into it. Another popular preparation of brisket is a slow braise, similar to the method used to cook a pot roast. Brisket is enjoyed in many different forms. The two most popular preparations in the United States are the traditional Jewish method, and the barbecue method. Each of the two preparations uses a unique blend of spices and techniques.
Barbeque Brisket
In the barbecue preparation, the brisket is covered in a spicy rub and then either placed over indirect heat on a gas or charcoal grill or smoked in a smoker. Brisket is most popularly prepared in a smoker, following the Texas style of barbecue. Barbecue rubs usually incorporate spices such as dried peppers, cumin, paprika and garlic powder. One example of a traditional barbecue brisket spice rub recipe is listed in the References section.
Jewish Brisket
Brisket is commonly served at Jewish holidays, including Passover, as a main dish. Unlike the barbecue preparation, Jewish brisket is more commonly braised, using a liquid like wine, in an oven. The meat is often coated in a spice rub, and the rub for a Jewish-style brisket includes ingredients such as salt, pepper, thyme and basil. For an example of a traditional Jewish-style brisket preparation, see the References section.
Rub the Right Way
While different preparations of brisket require different types of spice rubs, there are some rules you can always follow to get the most out of your spice rubs. Drying the meat before you begin working with it will ensure that the rub adheres without getting too wet. Additionally, cooking the meat over indirect heat means that the herbs and spices on the outside of the brisket will form a crisp crust instead of becoming burned.
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