Xianbang Happy Day Catering

Food was very moving taste

Tag: certified angus beef

Picking the Right Brisket

One trick to barbecuing a better beef brisket is to start with better meat. The quality between the various types of briskets that are available is substantial. It is not uncommon to find two briskets of substantially different quality being sold side by side at identical prices. It is also possible to improve the quality of most briskets with a little time and patience.

The first thing to examine when shopping for a brisket is to determine the grade of the meat. Beef is typically graded as either being “Select”, “Choice” or “Prime”. Beef that is graded Select is very lean with very little marbling of fat within the muscle fibers. Beef that is graded Prime is rich in marbling which results in a melt in your mouth experience. Beef that is graded Choice has marbling that falls between the two extremes. In general, the greater the amount of marbling the better the brisket will be.

It is extremely rare to find Prime beef in supermarkets. Less than 10% of all beef receives a Prime grade and it is typically reserved for restaurants and commercial customers. This leaves us with choosing between beef that is either Select or Choice.

The grade of the beef brisket will be marked on the cryovac wrapping. It is important to realize that if you cannot find the grade then this is what is referred to as a Packer brisket. This is a brisket that got packed without any grading taking place. It is best to assume that such briskets are equivalent to Select. Another marking that is sometimes stamped onto Choice briskets is CAB. This acronym stands for Certified Angus Beef and is a marking only given to the top 5% of Choice beef. A simple rule to remember is that there is no such thing as a bad CAB brisket.

What is remarkable is that when briskets are shipped to supermarkets in case quantities there will be a mix of packers, Select, Choice and CAB grades. Quite often the same price is applied to all of them and you will find a Packer brisket and a CAB brisket being sold for the exact same amount. Do yourself a favor and grab as many CAB briskets as possible!

There is a final type of brisket that is extremely rare to find in supermarkets but that can be ordered through specialty meat stores. The last type of brisket comes from Wagyu beef which is so rich and succulent that the marbling surpasses even the Prime grade. It is becoming common to see Waygu briskets on the competitive barbecue circuit as intense competitors search for any new angle to win.

By working with briskets that are at least Choice in grade (and preferably CAB) you will find you can produce a much better product than if you were cooking a Select or Packer brisket. Pay attention next time you are at the store and you might be surprised at the differences you see.

Layered Flavor Profiles for Championship Brisket

To make your best barbecued brisket ever you need to follow the lead of professional barbecue cooks and add layers of flavor to your briskets.

The first layer of flavor for your brisket is the meat itself. You want a brisket that has plenty or marbling and a deep, rich meaty taste. To achieve this try to avoid any briskets that have been graded Select or that have not been graded at all. Stick with briskets that are graded Choice and which preferably have a Certified Angus Beef label.

In order to improve the depth of flavor while increasing tenderness you will need to wet age the brisket. Wet aging is the process of storing a brisket in its vacuum sealed Cryovac packaging for two to three weeks in a refrigerator. During the storage period the natural enzymes in the meat start the process of breaking the meat down. Briskets can be wet aged for up to one month but should be immediately cooked if the vacuum packaging becomes compromised.

Your next flavor layer will be to enhance the inside of the brisket with an injection. A dry rub can only season the outer quarter inch of a brisket leaving much of the meat unseasoned. A simple liquid to use in an injection is a can of beef broth. You can inject about ten ounces of broth into a full sized brisket. This will add both flavor and moisture.

After you have injected your wet aged Certified Angus Brisket with broth it is time to apply a dry rub. Beef has a very dominant flavor and your rub will need to compliment this. Classic ingredients in a beef rub include salt, pepper, garlic, onion, mustard and celery. Your initial application of dry rub should be very light as you need the brisket to have room for its next flavor level.

The next layer of flavor is going to come from the smoke in your barbecue pit. You will want to use a strong wood such as hickory or pecan when cooking a brisket. The smoke from a sweet wood like apple or cherry would get lost among all of the other bold flavors you have added. The brisket will take on smoke flavor for about four hours.

After the brisket has taken on enough smoke you can add more flavors by applying more dry rub to the brisket or by the application of a basting sauce. Continue to cook the brisket for another four to six hours, basting every hour, until the brisket is fork tender. The brisket can be sliced and served with sauce if a final layer of flavor is desired.

This is a complicated process but if followed correctly will provide you with the best brisket you have ever cooked. Nobody ever said that perfection was easy!

Powered by WordPress & Theme by Anders Norén