Texas Brisket

Baked breast is a long process, but also very rewarding. When your family and friends to take the first bite of your delicious breasts, they will certainly ask you the recipe. This article will give you a kitchen chest pro!

Did you know that at some point, the breast meat was considered a very poor quality? The story goes that two brothers from Germany, back in the 1950s decided to smoke some remains of what they had chest. They left chest inside their smokehouse for a weekend. When they returned to work they sliced the meat and served to their customers. The meat is so tender and flavorful that it quickly became a hit.

I remember the first time I had the pleasure of eating beef brisket. It was at this fabulous little Barbecue restaurant in Croton-on-Hudson, NY Memphis Maes.

New York is not known for its barbecue, so my wife and I were a little skeptical. But after we took our first bite of the "Texas BBQ Beef chest," we became believers! My wife looked at me and said: "You must do this!" Not wanting to leave the pretty young woman, I took it upon myself to try to recreate the breast barbecue at home. I do not have a smoker, then I need to improvise and cook the breast in the oven.

Believe it or not, the oven makes a pretty darn good barbecue chest. Many barbecue lovers will tell you that smoking is the only way to cook chest, but I can tell you from experience that simply is not the case.

The secret of a good beef brisket is to cook it nice and slow to about 225 degrees for several hours. So if you are looking for an evening meal quick and easy cooking in the oven chest is not the way forward.

You will prepare this particular recipe one day in advance and you need to plan some extra time to cook the breast, because it takes several hours to finish cooking.

Lets Talk About Dry Rubs

There are a variety of recipes dry rub, you can use for your beef brisket. A recipe is below. Do not be shy with your dry rub. You really want the chest and mantle. It is not called rub for nothing, so really rub the spices into the meat with your hands. After the rub has been applied to the chest in the refrigerator and marinate overnight.

DRY RUB

- Paprika 1 / 4 cup
- 1 / 4 cup brown sugar
- 2 tablespoons Chili powder
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground pepper
- 1 1 / 3 tablespoons granulated garlic
- 1 1 / 3 tablespoons granulated onion
- 2 tbsp tsp cumin

SAUCE

We need some type of liquid to slowly braise the breast in the oven. Braising is a great way to cook in the oven breast, because it keeps moisture from the chest and very tender.

What I do is mix of quality stores bought barbecue sauce with a little beef broth to thin slightly. I use a smoke flavored barbecue sauce. To give a bit more smoke flavor, I also add a few drops of liquid smoke. This makes a very tasty braising liquid.

Let's start cooking already!

Before you start cooking, lets do a little preparation.

Remove the breasts from the refrigerator and leave on the counter for 30 minutes to allow him to return to room temperature.

Get a baking dish with a tight fitting lid large enough to hold your chest.

Mix equal parts of barbecue sauce and beef broth. I do enough for the chest is at least half submerged. Pour this mixture into your baking dish.

Preheat oven to 225 degrees.

Heat a large saucepan over medium heat and add enough oil to coat the pan. Add the breasts to the skillet and brown on all sides until it forms a nice crust.

Place the golden chest in the baking dish with the braising liquid. Pu.