Spicy smoked brisket

Category: Meat dishes
Spicy smoked brisket

Ingredients

Pork brisket 600g
Coarse salt 2 tbsp. l.
Garlic 1 head
Adjika 1 tsp
Hmeli-suneli 1 tsp
Dried thyme, rosemary by a pinch

Cooking method

  • Usually, no matter how much I marinated the meat before smoking, as a result, the taste of smoking was always primary, and spices - secondary. This time I wanted to change priorities. Therefore, after holding the brisket for half an hour sprinkled with salt only, I smoked it on hot smoking for 40 minutes, and only then, having previously prepared a mixture of chopped garlic, spices and adjika (I have adjika made from fresh herbs)
  • 🔗
  • thickly coated the finished brisket with this mixture
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  • and put it in the refrigerator overnight. I have achieved the result I dreamed about - the taste of smoking did not interrupt all other aromas.

Cooking program:

smokehouse Brand 6060

Babushka
Bookmarked it! I will definitely do it!
Twist
Larissa, what a delicious cut !!! I licked the whole monitor!
Beauty !!!
MariV
Larissa, great idea!
dopleta
Yeah. And then, no matter how pickled, but after heat treatment, all the aromas are leveled, right? The smoked spirit interrupts everything. And so the smoked meat is softly felt, and the rest of the smells are valid. It is probably necessary to place a link in the subject, right now I will ... And thanks to everyone for the ratings!
Manna
Dopletochka, thanks for the idea!!! I would never have guessed
irman
Larissa thanks, boom to try.
magog
By the way, I use this principle to make the brisket in the NE - soak it in salted water, cook it on the "Meat" mode, then knead a paste of spices, spices and a small amount of the resulting broth, thicken the brisket, wrap it in cling film and put it in the refrigerator. As I can wait for my smokehouse, I will do the same with the smoked one, it should be generally excellent!
dopleta
Quote: magog

By the way, I use this principle to make brisket in SV
Yes, this is a well-known recipe; even in the hungry Soviet times, we cooked brisket like this - the only meat that was on sale. That is why I wanted her "authentic" taste to be only added, but not replaced by smoked meats.
magog
Quote: dopleta

Yes, this is a well-known recipe; even in the hungry Soviet times, we cooked brisket like this - the only meat that was on sale. That is why I wanted her "authentic" taste to be only added, but not replaced by smoked meats.
I'm looking forward to my smoker with even more impatience!
Vei
Larisa, thanks for the recipe,
and on what wood chips did you smoke the brisket?
dopleta
Quote: Vei

Larisa, thanks for the recipe,
and on what wood chips were the brisket smoked?
Vei , I usually do "assorted". I have a lot of different things, and I always take a pinch from different bags.

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