The brisket, which was originally considered a cut of little value, has now been re-evaluated and is believed to be the best meat to smoke and cook on the barbecue (in addition to the fact that it is ideal for salted meat). However, the brisket is one of the most difficult pieces to cut. Follow these steps to learn how to do it professionally in no time.
Steps
Method 1 of 2: Recognizing the Point of Chest
Step 1. Recognize the various parts of the chest
In fact, it is composed of two muscles, the tip and the bow, which are separated by a thick layer of fat (which allows you to identify the two muscles). The muscle fibers of the tip are different from those of the staple. This is a feature to remember when cutting your chest, especially if you are a novice.
- The tip: it is the part of the chest covered by the greatest amount of fat. It has many veins of fat inside.
- The staple: it is the leanest and flatter-looking part compared to the tip.
- The "fat hood": it is the side of the breast covered with a layer of fat and is also the subject of much discussion among barbecue enthusiasts. Some believe that it should be placed on the grill downwards, while others believe that the meat should be cooked with the fat cap facing up. However you want to cook it, make sure that the fat is facing the heat source.
Step 2. Know the traditional ways of cooking brisket
It is usually used for barbecuing, smoked or corned beef hash. Another way to cook this cut is the preparation in salt: after having sprinkled it with coarse salt, it is left to rest in a dark and cold place.
Step 3. Prepare and cook your beef brisket
Decide which recipe to follow. Here are some ideas:
- Smoked. It is the classic method for preparing the breast. It takes time and attention (full 12 hours) but it's really worth it.
- Baking in the oven. It is the least complicated way to show your love for this cut of meat, but it gives delicious results.
- In salt. Grab a historical cookbook and make your own corned beef. Serve it with the potatoes.
- Savor all the taste of Texas with a special smoked beef. In this state a culture has developed around this cut of meat and it is a national dish (which is why you can see so many restaurants that advertise it in their signs in all cities).
Method 2 of 2: Cut the tip of the chest
Step 1. Put the meat on the cutting board
We recommend that you study the cut, and the best way to do it is to place it on a cutting board with the "fat cap" facing up.
Step 2. Start by cutting the bow
You have to follow the muscle fibers parallel, starting from the flat side (the one not attached to the tip). Keep the knife perpendicular to the fibers and slice the meat. This way you will get tender meat. If, on the other hand, you follow the direction of the muscle, you will have hard and stringy bites.
Stop when you notice that the muscle fibers change direction
Step 3. Stop at the junction point
This is the layer of fat that separates the bow from the tip. If you don't know what it is like, you will notice it from the different sensation you will experience on the knife as you pass through it. It is hard to cut.
Step 4. Cut the tip
Always put the knife back perpendicular to the muscle fibers for tender bites.
You don't have to separate the breast into two large pieces. Each slice will have fibers from both muscles but it is important to stop at the junction to change the orientation of the knife
Step 5. Divide the slices into "lean" and "mixed"
"The uneven distribution of fat inside the breast makes it possible to obtain thinner slices than others. The term" mixed "refers to the fattest, juiciest and tastiest ones.
Advice
- You can cook it leaving the fatty part facing up if you don't have a mix of spices. If not, cook the beef brisket with the fat side down. The fat does not penetrate the meat but drips down the sides taking the spices away with it.
- Currently some barbecue purists prefer to cut the meat following the direction of the fibers, thus obtaining a more resistant cut. It is a good idea only if you have marinated the beef and preserved its natural moisture, so you can chew it easily. Either way, corned beef requires a cut perpendicular to the fibers.
- Always check the direction of the muscle fibers. If you slice the meat badly and hastily, you will get hard-to-eat shreds.
