Smoked Veal Brisket (super delicious!)

In the kitchen, the art of smoking knows no seasons and, thanks to the ahumador Nordic Ware, we can enjoy that unparalleled smoky flavor any time of year. Today we want to share with you a simple but spectacular recipe that will delight your family and friends: a tender, juicy and perfectly smoked beef brisket.

This recipe takes advantage of the versatility of our smoker, which is ideal for both indoor and outdoor use (you can use it on the grill if you want), to infuse a delicious smoky flavor into the meat as it cooks, achieving meat so tender it falls apart in your mouth. It's the perfect dish for when you want to impress your guests with something special, without waiting for the sun to shine. And it's so easy to make! The smoker takes care of everything.

Which beef cut to smoke

Today we prepare this recipe with brisket or beef brisket is a cut that comes from the lower chest or pectoral area of the animal. It is a piece characterized by its connective tissue content, which makes it ideal for slow-cooking techniques like smoking, where heat and time transform this cut into tender, juicy meat.

If you go to your butcher, they will know which part you're referring to when you ask for beef brisket. This cut is perfect for smoking because of its intramuscular fat, which helps keep the meat juicy during the prolonged cooking process, allowing it to deeply absorb the smoky flavor.

If you have difficulty finding this specific cut, it's helpful to speak with your trusted butcher, who can advise you on the best cuts available for smoking, ensuring the result is equally delicious. The key is to choose a cut that benefits from slow cooking, maintaining tenderness and juiciness in every bite.

Ingredients

• 1/2 kg of beef brisket
• 1 garlic clove, chopped
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 1/2 tsp oregano

Preparation

1. Make diagonal cuts in the meat about 6 mm deep.

2. In a bowl, mix the remaining ingredients to make the marinade for the meat.

3. Using a brush, spread the sauce on both sides of the brisket. Wrap the meat in plastic wrap and refrigerate it overnight.

4. The next day, take the meat out of the fridge to come to room temperature.

5. Prepare the ahumador Nordic Ware, adding the wood chips of your choice. Cover the drip tray with aluminum foil to make cleaning easier and place it on top of the wood chips. (Note: consult the product for complete instructions on using the smoker).

6. Unwrap the meat and place it on the smoker tray. Smoke using the dry smoking method for 1 1/2 to 2 hours at the smoker's recommended internal temperature (88°-99° C) or until done.

7. After that period of cooking at moderate temperature, the meat will be smoked and cooked, super tender and ready to enjoy!