What should we look out for when frying Beef brisket core respect? What makes the meat from the robust Beef neck juicy and tender? Find out all about it in our article - How to make beef brisket and beef neck your guests' favourite BBQ dishes.
The important thing at the BBQ
BBQ or also Barbecue in its full name, basically means long hours of heat treatment at a low temperature - between 90 and 150 °C. All this is done in a closed system (smoker) where the meat is not directly exposed to the heat but cooked in the hot smoke of wood or charcoal. Thus, the long smoking and slow roasting gives the meat an amazingly rich flavour.
The king of BBQ: beef brisket
Beef brisket is basically not an attractive cut of meat, as it is tough and tough, but it is nevertheless a emblematic basic ingredients! The brisket is placed in pairs on the brisket area of the bovine animal, so that two pieces can be cut from one animal.
We're talking about a muscle part that plays a major role in holding and moving hundreds of kilos - that's why it's such a firm, hard meat. The maturity of the breast is strongly influenced by its fat content. With a certain amount of fat and no fat layers, it is impossible to cook the brisket properly, but if you know the secret to cooking it properly, it can become one of the most delicious BBQ dishes!
Preparing the beef brisket using the Low&Slow technique
The success of the BBQ technique depends on three basic factors: the quality and type of meat, the type of wood used and the cooking time. Fortunately, nowadays high-quality basic ingredients no longer hard to come by. Take a look at our Webshop of Gastro Genius um!
When preparing beef brisket, the greatest attention should be paid to cooking time, which is what the low-and-slow technique is all about, with a minimum of 10-12 hours of roasting time and a lower temperature of 105-110°C.
The brisket really needs time to develop its unique textures, with some chefs cooking it in the smoker for up to 14-16 hours. This gives us a really fluffy BBQ dish that's guaranteed to go down well with guests.
Tips for beef
Beef is primarily a hard and tough meat. That is why the slow curing BBQ technique is best suited to this, from the Nacken for example, you can make an excellent Pulled Beef!
Pulled Beef - recipe for smoked ground beef
Ingredients:
- 1,5 kg Beef neck
- Beef spice mix
- 2 onions
Preparation:
Sprinkle the beef with our favourite beef spice mix and rub it in, then leave to rest overnight.
The next day we put the meat in the smoker at 110°C for about 3 hours. Spray with beef stock every hour.
Cut the onions into rings, then line a baking tray with aluminium foil and lay the onions on top. Fill with broth and place the meat on top, then leave to marinate for a further 2.5 hours until the core temperature reaches 73-74°C.
When this core heat is reached, cover the baking tray completely with aluminium foil and continue for a further 2.5-3 hours until the core temperature reaches 93 degrees.
When it is done, we take it out of the roasting pan and with the help of a fork we pull the meat apart. Afterwards we can turn the meat in barbecue sauce if you like.
What is the difference between barbecue and BBQ?
Barbecue is often confused with crickets, but the two cooking methods could not be more different!
Barbecue means slow cooking over the hot smoke of wood or charcoal at a constant low temperature. This hot smoking method can also cope with pieces of meat weighing 4-8 kg. Despite the long cooking time, the meat does not dry out and remains very juicy under a roasted crust.
Grilled is cooked on embers or charcoal, on the other hand, and is quickly cooked over direct and high heat. The meat is roasted either in slices or in smaller pieces.
Would you like to read more about barbecue and the tastiest barbecue dishes? Click here for our blog post!
