A breast is known that the toughest piece of meat from the cow, but if
prepared and cooked properly, it can best tasting and most tender meat snacks
never eat. In this section I'll show you how to select, prepare and
Barbecue Breast, Texas style, to the best possible results. Please note
Smoking other revenue index on the right side of the page.
The choice of the thorax Good To Smoke
The breast is composed of twoParties, the number plate. The flat section usually
contains less fat more, while many would be the point. The fat
the breast is called the course "fat" and should be white. The thickness of the fat
up at least 1 / 4 inch should be thick, and thicker is ok. When buying a
Chest, make sure the meat is dark red, the freshness and
It has taken a lot of fat in the meat, not justhigh.
The combination of dark red and white fat of the breast is considered
Marbling and is the key to the choice of a good grilled breast. Because the breast is a
This reduction in the thickness of the meat helps keep the fat in meat
Smoke chest wet.
Make sure the chest is not frozen. A frozen breast do not see a deep
the color red, so the fat can obscure rather than white, and the breast does not seem
Racejuicy as a piece of chocolate after smoking.
If I choose a prosthesis, I lift the box shown in the middle, as it is flexible. I
Brisket, seeing as stiff as a board, and others who rely on each side of my
Hand. The steeper than expected have been frozen, and I noticed that
Maybe not always as soft as the breast that is more flexible. Some people do not agree
With this test, but I am firmly convinced, because the results you get.
The weight of theBreast should be 8 to 11 pounds. Breast biggest
takes longer to cook and the apartment has become more difficult because the fibrous or
longer cooking time.
Preparation of the breast
After selecting the perfect chest, I start my preparation process the night before my
Require breast. First, make sure you have enough space and a work
clean area to prepare the breast. The chest should no longer be bold upon them
1 / 4 inch thick. Blubbernot be allowed to penetrate the smoke, the meat
located underneath the fat. If the fat is too thick, we cut to reach the 1/4-
Inches thick.
After cutting his chest, rubbed his chest down with the mustard. Mustard
creates a sticky substance on the meat for the rub to stay, and it also adds
excellent taste when combined with the friction. Massage the mustard in all parts of the
Meat, including fat, in order to cover the breast well. Youunwilling
To be too thick layer of mustard, should be sufficient to create a paste for the RUB to
Respect.
I opted for a rub on my Brisket use instead of a marinade because I have found
Marinades penetrate only about 1 / 2 inches deep into the flesh. You need to
Whichever method you like, but I describe the method of the ruble.
Marinade and rub recipes can click on a link.
After fully covered in the chestMustard, apply the rub on the chest. Once done
thing, should the RUB is an evenly distributed layer of seasoning Form
Chest.
Wrap the chest preparations Clingwrap or similar material for sealing, then
stored in the refrigerator overnight.
BBQ Time
Remove the breasts from the refrigerator an hour before you want to share
Smoking. Place breast side fat smokers. The fat will release oils into the
To keep breastwet towels.
I use a wood smoker with a focus on indirect heat outdoor cooking. I
found that this method is the best, but there are many smokers are no longer available
Choose water as the smokers, propane smoker, charcoal and smoking.
I use mesquite for smoking Brisket, because there is a delicious taste of smoke,
Burn wood, so that less heat is used and we are therefore not in Texas. Many people
Do not use mesquite, which isbeautiful, and I have a section for the selection of the wood
Information on various types of wood to achieve that are good
used for smoking.
Achieve the best results, cook the breast at 225 degrees about 1 hour
15 minutes per pound. Many variables also affect cooking time and temperature
such as how often the smoker is opened, close to his chest to fire
Boxes, etc., but only some 225 degrees / 1 hours. 15 min. willWork. Many people believe
When the internal temperature reaches 180 degrees, breast, it is done.
That's true and false. When the internal temperature of the breast over
180, fat in the chest really starts marbleize. The thorax is the maintenance of these
Temperature for a certain time, the sensitivity of the breast adds.
I always use a mop sauce adhere to the breast when the smoke. This keeps the
Humidity outside the breastand tender. It is important to keep the lid closed while
Smoking in the chest, to reduce heat loss, so I attach the chest with a broom sauce
approximately every 45 minutes to 1 hour.
A good way to keep everything moist Brisket smoke, is to use a mop
Apple juice with olive oil. He gives the breast a great flavor, not
overwhelming, while the moisture in the breast of the oil. An easy way to apply
The MOP is put in a spray bottle andSquirt only on the chest.
Do not take after 7 hours in the breast usually smoke much more. One possibility
End of the breast is to wrap it in aluminum foil and bake at 225
Degrees for the remaining period of cooking. I rarely use this method because
Breast smoke for the full-time, but I did it and it works.
SOLUTION OF THE BREAST
ALWAYS slice the breast against the grain. In order to cope with cutbacks will
Tender.To do this, remove watch the fat from the upper chest
the texture of the meat, and slice it.
I separate the point of the house, before cutting the chest, because the grain
is usually the same direction at home, and it is easier to see if
separated. The point is a bit of resolve "more difficult to correct, because the grain in it runs in
different directions. After a little practice to shape your chest, you know what
Direction of the High Court and is much simpler.
Add your favorite barbecue sauce.
Perfect your techniques of smoking and you could win a BBQ competition
Time!
HAVE A GREAT BBQ!
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