België (nl)
Brisket - wet brine
Wet curing is the process of immersing products in a salt solution.This saline solution dissolves parts of the protein structure in the fibrous parts of the muscles. As a result, these proteins cannot coagulate, giving the product an extra tender texture during preparation. Additionally, this disruption of the proteins allows the product to retain more water. This water comes from the brine. When herbs and spices are added to the brine, these aromas, together with the salt, penetrate the meat.
We inject the brisket before placing it in the wet brine. Injecting ensures that the brine reaches the core of the meat sooner. Note, only if you are cooking on the kamado barbecue, use step 2: a rub to add extra flavor to the brisket.
We explain 2 different ways to cook the brisket: sous-vide and on the Kamado barbecue.
Ingredients
Preparation
- Bring 200 ml water to a boil.
- Add the salt and sugar and dissolve well.
- Add the rosemary, thyme, bay leaf, and the rest of the water and chill.
- Once cooled, inject the brisket with the brine.
- Then place the brisket in the brine for at least 24 hours.
- Remove the brisket from the brine, rinse, and cook using one of the following methods: sous-vide or on the Kamado barbecue.
- Remove the brisket from the brine, rinse, and glaze with a barbecue sauce or glaze.
- Sprinkle the rub on the brisket and rub in well.
- Smoke the brisket for about another hour on the kamado barbecue at 110°C and a core temperature of 85°C.
- Cook for 24 hours at 67°C.
- Remove the brisket from the brine, rinse well, and glaze with a BBQ sauce or glaze.
- Sprinkle the rub on the brisket and rub in well.
- Smoke the brisket for another hour on the BBQ.
