CarneAhumado en caliente
Texas 16-Hour Brisket
Salt, coarse pepper, oak — smoked to bark, rendered to 95 C, then held
Bifurcado de Texas 16-Hour Brisket
Central-Texas brisket: nothing but coarse salt and 16-mesh pepper for the black bark, a long smoke to the stall, a hot render to 95 C where the collagen finally gives, then a long low hold that keeps it perfectly hot and slice-ready until you serve. No cure — this is hot-smoked start to finish.
Whole packer-cut beef brisket, hard fat trimmed to 6 mm
Ingredientes
| Kosher salt (coarse) | 12 g |
| Black pepper (16-mesh coarse) | 12 g |
| Garlic powder | 2 g |
Preparación
- Trim the hard fat cap down to about 6 mm (1/4 inch).
- Mix the salt and pepper and coat the meat heavily — the coarse pepper is what builds the famous black bark.
- Rest at room temperature for 1 hour before it goes in.
Programa de ahumado
- 1Ahumado110 °CAhumado 70%a 74 °C en el centro
- 2Horneado120 °Ca 95 °C en el centro
- 3Reposo65 °C720 min
Fotos
Aún no hay fotos — comparte la primera.
La seguridad alimentaria es responsabilidad del cocinero — respeta las temperaturas internas y los avisos de arriba.
Comentarios
Sin comentarios — sé el primero.