Sometimes you want to pamper yourself with delicious, juicy, boiled-smoked brisket, not pumped with water and cooked without liquid, chemical smoke. It is difficult to find a real, high-quality product on sale. Fortunately, making this dish yourself is quite easy and quick.
It is necessary
-
- Pork belly with layers of bacon
- coarse salt, not iodized, water
- sawdust
- smokehouse.
Instructions
Step 1
Cut the brisket into small pieces 15-20 cm long and 5-6 cm wide. Rub each piece of meat with a mixture of garlic, black pepper and salt. Fold the brisket pieces tightly into a container, cover with gauze, put a press on top and leave in a cold place for a day. Then wrap each piece in foil.
Step 2
Wash the smoker thoroughly, dry over a fire, cover the bottom and walls with foil. At the bottom, pour a handful of alder sawdust, previously soaked in water. Place the foil on the bottom rack with the edges bent upwards so that dripping fat drips into it and does not burn with sawdust (you can use a small baking sheet). Place the pieces of brisket in foil on the top wire racks and close the lid of the smoker tightly. Smoke for about 30 minutes. over low, even heat.
Step 3
Pour a small amount of water under the lid of the smokehouse (in foil or on a baking sheet) in a thin stream and steam the brisket like this for 10 minutes. Pull out any piece, free it from the foil, cut it and try, if the meat is tough, then add more water and cook for another 10-15 minutes. If the brisket is easy to cut and chew, then take it out of the smokehouse and lay it out to cool and ventilate. Store cooked-smoked brisket in foil in a cool place. Part of the product can be frozen.
