У нас вы можете посмотреть бесплатно How to smoke a brisket или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Haven’t done a brisket video in a while, so here is my go-to method for perfect brisket, every time. 1. Take your time trimming the brisket. Remove any pieces that are sticking out or are super thin. They will just overcook. When removing the fat, remove a little a time. You can always remove more, but you can’t add back. The goal is to get the brisket as even as possible, so it cooks evenly. 2. I like to use yellow mustard as the binder and my AP rub with more course ground black pepper. Whatever seasoning you use, go heavy with it and season both sides AND the edges. You can do this a few hours before smoking and let it rest at room temperature. 3. For temperature monitoring, I like using the RFX from @thermoworks . It is very accurate, has a great range and gives you all the info right on your phone. 4. Preheat your smoker to 225 degrees and place the brisket fat side down. This is my method for pellet cookers. If you use a different smoker, you might want to cook fat side up. Try both and see what works best for you. 5. Smoke until it reaches 160-170 degrees internal temperature AND the bark is nice and dark. Place it in a foil pan, still fat side down, add a little beef tallow and beef stock to the pan. I started using this method after seeing @kendrick_bbq do it and it’s been a game changer. Perfect briskets on the pellet smoker every time! 6. Wrap the foil pan and place it back on the smoker, bump the temp to 250 and continue cooking until probe tender. 7. That can be anywhere between 200-210 degrees. I like to start checking around the 200-degree mark. You temperature probe should go in without any resistance, like a hot knife in butter. If it feels firm, continue cooking and repeat in 20 minutes. 8. When the brisket is done, remove it from the smoker, remove the foil from the pan and rest it for an hour. You can do it in your oven that’s turned off or a room temperature cooler. Anything that will retain heat. 9. Slice and enjoy!!! #grillinwithdad #bbq #brisket #howto #tasty #foodie