What is the smoked chest?

Smoked chest means grilling the cut of spicy beef with low heat and a gentle taste of smoldering wood. Low temperature requires a long cooking time. The long cooking time is dictated by a particularly hard body of a particular part of the cow used to make a chest. There are several areas of the world with the tradition of treatment and preserving beef in smoke buildings. Brisket is one of the signing culinary specialties of the southern regions of the United States. The meat is very hard, full of fat and connective tissue. In the past, many butchers simply threw off this part to be grounded with other discarded tests. This meat is usually cheap due to other softer beef cuts. The board can weigh about 10 pounds (4.5 kg), but is usually divided into two different sections called brisketback and flat.

compared to large muscles elsewhere on a cow that must be supported SPousThe fat, the Brisket is very slim. To select meat, it is commonly soaked in frequent changes in fresh water for up to three days. This is followed by 12 to 36 hours in a cooled salt brine or acidic marinade. When rinsed and left to dry, the meat is generously covered with a mixture of dry spices, which penetrates the meat at room temperature for about an hour.

There are many types of smokers, from small chimney -style drums to cast iron smokers as large as a car. Functionally they are almost the same. There must be a controllable heat source - either coal, gas or electricity - to burn pieces of fresh hardwood such as hickory and mesquite without igniting them. The resulting smoke rises to absorbing - or is converted through the assembly of the chamber absorbing - a grill on which the spicy meat sits. The smoker must be able to maintain a stable, internal ambient temperature between 200 ° to 230 ° Fahrenheit (93 ° -110 ° Celsius).

For smoked chest, this narrow cooking temperature must be maintained after timeFor 10 to 15 hours, which is a very reserved task. Usually any meat cooked for so long becomes a dried reservation. In addition to soaking and marinating meat for smoking, there are other features that have unique for its preparation, which results in a damp, almost butter texture of smoked chest.

The beef solution is a layer of fat from a skin fat called "fat caps". When it slowly melts in the smoker, it buys the meat under it. Some fat juices fall into a drip pan, which is usually attached to the smoker grill. The Lord will also be filled with steaming water or wine for a method called "Wet Smoke". For extra moisture, mop, brush or spray perhaps fruit juices would be applied to the meat once an hour as a basting liquid.

After half a day of smoking, meat will be fully cooked. It will be reduced up to 30% of the size and its fat cap probably usually disappeared. Smoked chest is usually carved over a grain of muscle into thin and long rectangleKut slice. The stack of them could be served with pouring grill sauce accompanied by roast beans, potato salad and corn on the COB; This is popular in some US regions. Elsely, Pastrami is one of the most famous smoked chest in the world.