This video is a detailed demonstration of smoking and preparing a beef brisket, a favorite among many for its rich flavor and tenderness. It begins with seasoning the meat using a blend of spices, including salt, paprika, granulated garlic, cumin powder, and brown sugar. Mustard is used to help the spices adhere to the meat. The meat is then smoked at 225°F (107°C) using mesquite wood pellets for over 13 hours.
The video emphasizes the importance of monitoring the internal temperature to avoid overcooking. Once the brisket reaches 165°F (74°C) internally, it's removed and allowed to rest for two hours. The resting helps the meat retain its juices.
After resting, the brisket is sliced against the grain, showcasing its juicy and tender texture. The video highlights the distinction between the point and flat muscles of the brisket, with the point having more fat and tenderness.
Finally, the host indulges in the mouthwatering results, emphasizing the incredible flavor and juiciness achieved through the smoking process. The video ends with a humorous touch, expressing gratitude to those who patiently waited for the delicious outcome.
1. The text discusses the process of smoking a large piece of meat, referred to as a "beast", which is approximately 67 kilos in weight.
2. The meat is divided into two parts: the "point la montañita" and the "flat for Egypt".
3. The direction of the meat fibers is noted.
4. The butcher leaves the meat standard, according to local customs.
5. The meat is then seasoned with a mixture of salt, paprika, smoked pepper, granulated garlic, cumin powder, and brown sugar.
6. The meat is then cooked at a controlled temperature, with the internal temperature monitored to prevent burning.
7. The meat is then left to rest for about two hours before being served.
8. The final product is a smoked beef rib, known as a "briz".
9. The process of preparing and cooking the beef ribs takes about 13 hours.
10. The meat is then sliced and served with a homemade barbecue sauce, caramelized onion, and optional pickles.