The beef brisket is the king of Texas barbecue. Yes, Texas has ribs and pork, but the tender and peppery chest is what most people dream of when they think of Texas barbecue. Rubbed with mustard and packaged with a coating of salt and pepper before slow smoking produces a breast that is ingenious in simplicity and with amazing flavor.
The best Texan-style chest is tender without falling apart and has a thick layer of smoky, peppery bark surrounding each slice. Although we can not exactly replicate the terroir of a Texas smokehouse, we can slowly roast our breasts in the oven and become damn near. Here's how to prepare your Texan-style chest in your home oven.
What's the Texan style chest?
The beef brisket is actually cooked slowly in a series of regional and ethnic cuisines, but the texas-style chest means two things: smoke and pepper. The BBQ expert Robb Walsh claims that this particular type of chest is most often found in central Texas, but for everyone else outside the region, the Texan-style chest is what we think of when we think of the barbecue. It is smoked slowly until tender, but does not fall partly like a pulled pork, and has a thick bark, appreciated for its consistency and spicy bite.
The Texan-style chest from the oven will never have the beautiful pink ring around each slice, but we can give the chest smoky aroma with liquid smoke and create a thick bark (keeping the meat juicy) with a lighter -letting an aluminum tent in a low oven.
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A whole breast can weigh almost 20 pounds, which is more than most home cooks will ever need, but you also do not want to try this technique with a two-pound chopped breast. Look for a five to six pound chest with a fat-rich cap. If you have the choice between a flat cut or a point (this basically refers to the ends of the chest), always choose the point – it has more fat, which prevents it from drying in the oven.
Read more: All you should know about Brisket, the king of braised beef
Key steps for Chest in the oven
- Use a pinch of salt and pepper. A coating of salt and pepper left overnight will not only season the chest but will also create a protective coating, which in a single stroke will keep the meat juicy and create a crispy crust. First spread the chest with mustard and you will not have problems to pack the salt, garlic powder and cracked pepper.
- Rest during the night. This is a secret I learned from Austin Franklin's beloved barbecue: each of them is coated, seasoned and rested for a night before smoking. This seasoned the beef well and prepared the rubbing for its destiny of bark.
- Roast slow and slow. Most smokers have their smokers at around 250 ° F to smoke their briskets for anywhere from 12 to 18 hours. In the oven, that kind of time and temperature dried the meat, then use a slightly higher temperature of 300 ° F and keep the chest covered in a sheet for the first six hours or until the chest is 180 ° in the thickest part .
- Cook discovered for the best bark. The last two or three hours of cooking are about two things: the bark and the temperature. Uncover your chest to get a sparkling outer bark and start trying your chest in the last stretch.
- Use a thermometer! Our ultimate goal for chest that is tender but not falling apart is to take it to 200 ° F and keep it there for about an hour. Check the chest every 30 minutes until it approaches.
Serve and store the Texas style chest
Your Texan-style chest is made when it holds 200 ° F for at least one hour and has a crisp bark. Professional smokers also use pliers to collect the chest in the middle and try for a bend. When it is held above the pan, it must be folded gently but not broken. If it is stiff, put it back in the oven.
Place the chest in a loose way for 30 minutes before slicing. Slice the chest finely through the grain. The Texans almost always serve salsa on the side, but some smoked meat completely sauté the sauce and you can do it too – this chest is so spicy, smoky and juicy that it does not really need it.
How to prepare a Texas style slice in the oven
Servi 10 to 12
Cooking time: 6 hours to 8 hours
What you need
- 1 (6 pounds)
beef brisket, dish cut with a favorite fat cap
- 1/2 cup
mustard of Dijon
- 2 tablespoons
- 1/4 cup
- 3 tablespoons
coarsely ground black pepper
- 1 spoon
Measuring spoons and teaspoons
Chopping board and chef's knife
Digital thermometer for probe
Baked baking tray
Prepare a pan. Cover a waxed baking sheet with a sheet – this will make cleaning easier. Place a cooling rack inside the pan.
Cut the chest if necessary. It is likely that your chest will be cut and ready to be cooked, but before seasoning it, have a look at each piece of silverskin (the white film on the meat). Also cut the fat cap to about 1/2-inch thick, if necessary.
Coat the chest with mustard and liquid smoke. Put mustard and liquid smoke in a small bowl and stir to combine. Brush the chest on all sides with the mustard mixture – this will help the salt and pepper mixture to stay in place.
Season the chest with the salt mixture. Put the salt, pepper and garlic powder in a small bowl and mix to combine. Sprinkle the salt mixture over the entire chest, then use your hands to rub, getting as much as possible in every corner.
Cover the chest and refrigerate overnight. Place the chest on a trimmed pan with a grid inside. Cover the entire chest and the pan with aluminum foil. Store in the refrigerator for one night, from 10 to 12 hours.
Heat the oven to 300 ° F. Place a grill in the middle of the oven and heat to 300 ° F. Remove the chest from the refrigerator and let it rest at room temperature, still covered in the foil, while the oven is heating.
Cover the breast and cook for 6 hours or until the chest reaches 180 ° F. If you have completely covered your chest the night before, you can prepare the whole breast, the pan, the cooling rack and everything, right in the oven and leave it covered, cooking for 6 hours. Alternatively, place the chest on a cooling rack placed inside a beaded baking sheet and cover the breast with a sheet and cook for 6 hours, or until the chest registers 200 ° F in the thickest part . Do not worry too much if your chest reaches 180 relatively quickly and then freezes at this temperature for several hours.
Discover the chest chef for 1 or 2 hours more. Your two goals for the second half of the cooking are sparkling exteriors and an interior that stays at 200 ° F for at least one hour. Uncover the chest and take its temperature before returning to the oven. Cook for another 1-2 hours, checking its temperature regularly. The chest is made when holding a temperature close to 200 ° F for about one hour. You can choose the chest in between with pliers to check the cooking: the ends should readily fold but do not break.
Place the chest for 30 minutes before slicing and serving. Transfer the chest on a clean cutting board. Cover freely with aluminum foil and allow to stand for 30 minutes before slicing the wheat and serving.
Notes on the recipe
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.