The coolest way to smoke brisket at home. If you have a smokehouse, cooking it yourself is not difficult even for a novice cook.
Hot smoked brisket is a real delicacy. You can make a breakfast sandwich from it, serve it with lunch soup or boiled potatoes, cut it as a snack on the festive table.
We increase the number of ingredients depending on the amount of liquid.
Add spices to water and bring to a boil. Pour the meat with the resulting marinade. Salting the brisket before smoking will take 3 days.
Before smoking meat, it must be dried and dried. To do this, you can use a dryer, or, if the weather allows, pieces of meat can be tied with twine and hung in the sun.
Let's prepare the smokehouse. Pour alder chips (2 handfuls) at the bottom of the smokehouse.
It is better to wrap the pallet with foil. Put the pieces tied with twine on the lower and upper tiers of the smokehouse, wrapping them in one layer of gauze.
Next, we begin to smoke the brisket. We put the smoker on the fire. Both a regular stove and an open fire will do.
The temperature of hot smoked brisket is about 100. The whole process will take 1 hour from the appearance of the first smoke (it may take longer. It all depends on various factors). The first 15-20 minutes of smoking takes place at a minimum fire. This is important so that the chips smolder, and not burn. Otherwise, by the end of cooking, it will turn into ashes, which can spoil the smell of the dish and give it bitterness. In 10 minutes. open the lid of the smokehouse and bleed the very first and caustic smoke. Smoke up to 70 gr. inside the brisket. If your smoker lid is straight, like mine, you can tilt it a little so that the condensate flows to the side, and does not drip into pieces.
After an hour and a half, the hot smoked pork breast will acquire an appetizing golden color. And the scent is beyond description!
Ingredients:
For 1 liter of water we need
✔ Salt 100 gr.
✔ Sugar 20 gr.
✔ Bay leaf 2 pcs.
✔ Black peppercorns 10 pcs.
✔ Allspice peas 5 pcs.
For 1kg. product, approximately 1 liter of brine
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