When grilling a beef brisket, the key to success is the low temperature and slow cooking time. It's also important to have the right equipment, which includes a charcoal grill and wood chips to give the meat a strong, smoky flavor. However, patience is one of the most important things when it comes to roasting beef brisket. If you have several hours to spare, prepare a tender, succulent breast that is sure to impress your friends and family at your next barbecue.
- Beef breast from 2 to 2.5 kg, with a thick layer of fat, 1 cm thick;
- 1 tablespoon (20 g) of coarse salt such as kosher or sea salt;
- 1 tablespoon (5 g) chili pepper powder;
- 2 teaspoons (5 g) of sugar;
- 1 teaspoon (2 g) of ground black pepper;
- 1 teaspoon (2 g) of ground cumin.
Part 1 of 3: Preparing the beef brisket for the barbecue
Step 1. Buy the bovine breast
To make a very juicy breast, choose a piece of meat with a layer of fat about 1 cm thick on one side. Choose a 2 to 2.5 kg piece with a layer of thick fat for a successful barbecue.
- For best results, choose a meat approved by the Ministry of Agriculture, Livestock and Supply. The butcher may not have these cuts in the window and it may be necessary to order them, often in advance.
- Look for a beef breast with visible fat streaks to make sure it's a juicy cut.
Step 2. Wash the meat
Unwrap the breast and rinse under cold running water for several minutes. Gently pat it dry with a paper towel and set it aside for now.
If the layer of fat is thicker than 1 cm, cut it with a sharp knife, leaving at least half an inch
Step 3. Combine seasonings and spread on meat
In a small bowl, mix 1 tablespoon (20 g) of coarse salt such as kosher or sea salt, 1 tablespoon (5 g) chili pepper powder, 2 tsp (5 g) sugar, 1 teaspoon (2 g) of ground black pepper and 1 teaspoon (2 g) of ground cumin. Spread the mixture over the entire bovine breast so that it is completely covered.
You can add other spices depending on your preference. Some options include dry mustard, granulated garlic, powdered cayenne pepper, dried oregano, and paprika
Step 4. Wrap the meat in plastic and cure it in the refrigerator
After putting all the seasoning on the beef breast, cover it with wrapping paper and let it cure in the refrigerator for four to eight hours so that the flavors of the seasoning penetrate better.
Skip this Step if you don't have a lot of time. The brisket will still taste good if it's roasted right after it's seasoned
Part 2 of 3: Preparing the barbecue
Step 1. Let the wood chips soak
To give the meat a delicious smoky taste, roast it on a barbecue with wood chips. Take 6 cups of the chips and soak in cold water for an hour. After that time, drain the water from the wood to prepare it for the barbecue.
If you're using large chunks, it won't be necessary to soak them. In fact, this can even increase the time it takes them to burn on the grill
Step 2. Light the charcoal in a starter chimney
When you're ready to light the grill, place the charcoal into a starter chimney. Use a lighter or flammable liquid to light and let the pieces burn until they turn red.
Step 3. Place the hot charcoal on both sides of the barbecue
When the pieces of charcoal are red and hot, place them at the bottom of the barbecue. Create two piles, one on each side with the center devoid of charcoal.
Some grills have special baskets made to place the charcoal in piles on both sides. If that's your case, put the charcoal in the baskets
Step 4. Insert a baking sheet between the two piles of charcoal
Fat may be spilled during the cooking of beef brisket, and this fat should not drip onto the charcoal. To collect the fat and any residue that falls off the meat, place a roasting pan between the two piles of charcoal in the center of the grill.
An inexpensive aluminum roasting pan is perfect for this
Step 5. Add wood chips and insert grid
When the charcoal and roasting pan are in place, place ¾ cup (180 g) of wood chips on top of each pile of charcoal, for a total of 1 ½ cup (360 g). Then place the grill over the charcoal and wood chips to prepare the barbecue.
Part 3 of 3: Roasting and serving beef brisket
Step 1. Place the beef brisket on a baking sheet
When you're ready to bake it, remove it from the fridge and unwrap it. Place the meat on an aluminum baking sheet, leaving the side with the fat layer facing up.
In the absence of a baking sheet, you can create one with two pieces of aluminum foil
Step 2. Place the roasting pan on the grill and roast the meat until it is easily shredded
Place the roasting pan with the meat in the center of the grill, without leaving it directly on the pile of charcoal and wood chips. Bake until you can shred it with your fingers, which takes six to eight hours, depending on breast size.
- Close the grill lid to trap the smoke from the wood chips and the flavor of the meat as it roasts.
- It's important to check the chest regularly so you don't overdo it. Pay close attention when it's been baking for six hours, as it's almost done.
- While the breast is roasting, sprinkle it periodically with the juices from the bottom of the pan to add flavor and keep it very juicy.
- You will need to add more charcoal and wood chips to the barbecue every hour. Place approximately ten to 12 pieces of charcoal on each side of the grill to keep it warm. Add ¾ cup (180 g) of wood chips on each side when refilling the charcoal in the first three hours of cooking.
Step 3. Remove the meat from the barbecue and let it rest
When the breast is soft enough to shred easily, remove the roasting pan from the grill and let it rest on a heat-resistant surface for 15 minutes to allow the fluids to redistribute through the meat.
To keep the meat warm, place a piece of aluminum foil on top while it rests
Step 4. Place the breast on a chopping board and cut it into thin slices
After the rest time, transfer it to a chopping board. Cut the meat into thin slices against the fiber. Use your favorite knife, machete or electric knife.
Step 5. Arrange the slices on a tray and drizzle them with meat fluids
When the breast is cut, arrange the slices on a tray and carefully place the juices from the pan on them and serve it hot.
Serve the beef brisket with a side of your favorite barbecue sauce
Step 6. That's it
- Beef breast can be wrapped in aluminum foil when roasting on the barbecue to isolate the meat and trap the juice, making it very juicy.
- Coleslaw, potato and carioca bean salad are the ideal accompaniments to the roast beef breast.
- When preparing the barbecue, it's always a good idea to keep a fire extinguisher nearby in case you lose control of the flames.
- This recipe is not very good with meat all cut and without a thick layer of fat. Fat is needed to keep beef breast tender and juicy.