Recipe 1: Weber
- From 5 to 6 kilograms of beef breast
- 3 tablespoons of powdered onion
- 3 tablespoons of garlic salt
- 2 tablespoons of cayenne pepper
- 2 tablespoons of lemon pepper
- 2 tablespoons of ground black pepper
- 150 ml apple juice (in a sprayer)
- BBQ sauce for serving
In the kitchen:
- Prepare the meat by removing most of the fat and the silver-colored membrane.
- Combine all the spices in a bowl.
- Rub all sides of the meat with the spice mixture.
- Cover or wrap the breast and set aside at room temperature while lighting the smoker.
- At the barbecue:
- Prepare a smoker for the Minion method with a container filled with water and 3kg of unlit briquettes.
- Add the equivalent of one ignition chimney filled to a third of briquettes.
- Add 5 or 6 large pieces of smoke to the briquettes.
- Place the pork belly prepared with the marinade on the cooking grid with the fat side up.
- Close the lid and smoke the breast for about four hours.
- As soon as the core temperature reaches around 65 degrees, remove the breast from the smoker and spray the apple juice on all sides.
- Wrap the meat well in cling film and return it to the smoker.
- Cook the chest for 2 to 4 hours more until it reaches a temperature at the heart of about 93 degrees.
- Place the breast in a perfectly airtight and dry box (cooler or polystyrene box) and set aside for about two additional hours.
Try as much as possible to keep the cover closed. For a beef brisket, the time and core temperatures always depend on the quality of the meat chosen. The most important thing is that the breast is tender and fluffy when it comes out of the smoker. If the smoker is smaller, reduce the number of briquettes used.
Recipe 2: BBQ Quebec
- 1 whole beef brisket, about 12 pounds
- Your favorite steak spice
- 1 liter of beef broth
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- Chips or pieces of wood
- Chip bin
- BBQ Quebec Presto
- Recommended woods: Cherry, Hickory, or Apple
Start your recipe with a whole beef brisket, commonly known as a beef brisket of about 12 pounds. A beef brisket weighs between 10 and 16 pounds. Its weight will only influence the cooking time. If you have a six-pound lump, it is probably the tip of the breast. It is also the part used to make smoked meat.
As for the brisket, it has two parts of the breast: the tip and the rest (separated by a layer of fat). If the entire brisket is done, these two muscles will pull away from each other easily. Beef brisket is not bad to smoke on its own. But be very careful that it does not dry out. It is why the injection is more important. And using a rib holder will help immensely. For a juicier result, cook the whole breast.
Start by mixing the beef broth, soy sauce, and Worcestershire sauce. Then inject your breast with the mixture, spiking well in the center of the meat. We inject each square inch of meat to saturate the meat with flavor and juice.
Once everything is well injected, coat your meat with your favorite beef spices. Cover it with plastic wrap and let it marinate for 2 to 4 hours. The piece is huge so that you will not dehydrate your meat. The dry marinade will only create a crust that will help in the juice’s retention.
Preheat your smoker to 120 degrees. Indirectly cook your beef brisket in it and cook for about five hours until it reaches an internal temperature of 70 degrees or until you can see the desired crust. Once this internal temperature has been reached, you can leave your beef brisket in the same place and cook it for another 3 to 5 hours depending on the weight of the brisket.
The most important thing is to achieve an internal temperature in the meat of 90 degrees minimum. If you are in a rush or do not want to end up with possibly dry beef brisket, wrap it in foil as soon as it hits 70 degrees. In this way, the brisket will continue to cook and be bathed in high humidity, giving you more leeway.
Place your beef brisket in the Presto BBQ. It is the perfect accessory to transform your traditional BBQ into a powerful smoker. We recommend putting beef broth or beer in the bottom of the Presto BBQ. It will increase the humidity in the BBQ and prevent the gravy. It also collects from burning and dying. ‘leave a bitter taste there.
Preheat your BBQ to 150 degrees, place your wood chips in a chip tray in the BBQ, then wait until you see smoke coming out. Once the smoke is in place, place your Presto BBQ with the brisket in the BBQ, then close the lid. Leave to smoke for 2 to 3 hours, adding wood chips if necessary. Once the meat temperature of 70 degrees has been reached, place the lid of the Presto BBQ on top and close the BBQ.
Once the meat is cooked through, let stand in a dish or foil for at least an hour. The meat will continue to cook a little. The collagen will melt and make your beef brisket more tender and even juicier.
Recipe 3: Mesepices
- 5 kg beef brisket
- 10 cl of apple juice
- 2 tablespoons of soy sauce
- 1 tablespoon of garlic semolina
- 2 large cups of mesquite or applewood smoke
- Mix the apple juice, soy sauce, and garlic. By using a sauce syringe, inject everything into the meat, and place it on a baking sheet.
- Incise the fat of the meat evenly, then rub it using the mixture of salt and cayenne pepper. Then massaging it long enough on both sides to allow the flavors to penetrate well. Distribute the rest of the salt over the meat. Film it on contact before leaving it to marinate for 24 hours in the refrigerator.
- The next day, before cooking, soak your smoking wood chips in lukewarm water.
- Then prepare the Vadrouille sauce by mixing all the ingredients. Reserve in the fridge.
- You must prepare your barbecue for indirect cooking. If you have a gas barbecue, it will be easier to maintain the temperature throughout the cooking.
- Brush the meat with Vadrouille sauce and place the piece of beef on the grill without it being directly above the embers.
- Cover and maintain a temperature of 110 degrees maximum. The temperature must in all cases be higher than 90 degrees because it is from this temperature that the collagen of the meat breaks.
- Cook for 10 hours, basting regularly with sauce and adding a few pieces of charcoal every hour.
- From halfway through cooking, add a few shavings of smoking wood every hour when adding charcoal. If you want heavily smoked meat, you can do this right from the start of cooking, however.
- After 10 hours of a long wait, cut the meat into thin slices, always against the grain.
- Serve with bread and a little mustard or mayonnaise and red beans prepared chili style.
Some tips for a perfect brisket:
- The fat will protect your cut of meat from excess heat during cooking while making the result much more beautiful.
- You can work your brisket to remove the excess fat on the surface. You must not remove too much because it will lubricate the breast during cooking. Removing the fat on the surface allows more meat to contact with the spices. The fat covered with spices will eventually sink to the bottom of the BBQ and will not give any flavor.
- Make sure you have enough coal or gas! Cooking the whole beef brisket takes a very long time, sometimes up to 12 hours. So, you will be very sad if you run out of fuel before it is ready.
- You can cook it between 100 to 170 degrees. The lower the temperature, the more moisture will remain in the meat and the longer it will take to cook.
- Once the meat is well-rested, you can brush it with spicy BBQ sauce and thus enhance it.
- The injection allows the meat to be marinated without delay. If you do not have a syringe, marinate the meat for at least 24 hours with the marinade.