Brisket Rub

The holy beef brisket

In fact – the brisket, together with the spare ribs and the pulled pork, forms the so-called “Holy Trinity”. The model of American barbecue consists of these three meat delicacies. Together they represent the absolute perfection of a barbecue experience. Who doesn't have their mouth watering with such a heavenly description?

As a rule, the beef brisket is cooked in a barbecue smoker at a particularly low temperature with hot smoke. By the way, the meat is a beef brisket that has been removed from excess fat and muscles. After cutting, it is treated with a spicy rub – like ours Ankerkraut Rub, which you can buy from us as a spreader especially for your brisket. Spices and herbs such as sea salt, black pepper, chili flakes, thyme and coriander seeds are added to our mixture, giving your brisket its unique, typically American taste.

At a temperature of around 120 degrees Celsius, the meat is cooked in peace for up to 15 hours. Meanwhile, you can always season the brisket and, for example, mix a seasoning sauce from our rub or ours Ankerkraut ORGANIC BBQ sauce Use to keep the brisket juicy.

A piece of meat with history

Brisket is said to have first appeared on an American restaurant menu in the late 1950s. From there, the cooked brisket spread to neighboring states and beyond, although the method of preparation at that time still differed greatly from region to region. It wasn't until around the mid-1970s that the boneless brisket was standardized.

The beef brisket is cut from the brisket core of the beef and is fairly streaky. Due to the thick layer of fat and the many tendons, the brisket was not considered a fillet cut of the animal for a long time - until it was discovered that the meat becomes extremely tender through long and careful cooking. When the layer of fat melts and runs over the meat, it creates that unmistakably intense flavor that BBQ fans love so much. A distinction is made between “Flat” and “Point” when it comes to the piece of meat. The flat, lean bottom part of the brisket is the flat, and the top, heavily marbled with fat, is the point.

The preparation makes the difference

Basically, the brisket can be prepared in the oven or on the grill. Of course, the true connoisseurs swear by the smoker to get the special smoke aroma. But it can also be baked wonderfully in the oven. As already mentioned, the temperature is crucial: For gentle cooking, it shouldn't get too hot: 110 to a maximum of 130 degrees is recommended in order to smoke the brisket well and not let it become dry. A grill thermometer can be a wonderful help to keep an eye on the heat. A core temperature of 80 to 90 degrees is recommended for the meat itself. The dripping fat can be collected under the grate using a drip tray. The smoker certainly ensures the most authentic smoke flavor on the meat. But there are also solutions for preparation in a gas grill or electric grill: special smoking chips, for example, create a delicious smoky taste.

It is also important to let the finished brisket from the smoker rest again - even if this is probably difficult for you and your BBQ guests, given the intoxicating smell that greets you when you lift the grill lid. But it's worth it! If the meat can rest for half an hour to an hour after grilling, ideally in a heat-retaining container, it can absorb some of the liquid that has escaped and become even juicier!

When slicing, make sure to cut the brisket across the grain: this will prevent the meat from losing too much juice. With fresh and well-seasoned side dishes such as potatoes or crispy salad A smoky beef brisket is the perfect recipe for a culinary evening with friends and family in the garden.

Speaking of recipes!

Matching Ankerkraut Brisket Rub, which you can buy online from us as a large spreader, also comes with a juicy recipe! To get to know more about the Holy Trinity, we'll show you how to make delicious ones BBQ spare ribs can prepare. Because anyone who loves the beef brisket and our rub will lick their fingers after these spare ribs on a barbecue evening! Try it out and fall in love with the meaty, juicy taste of the holy BBQ deities!