Weber Grill Recipes

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A chest is known that the toughest piece of meat from the cow, but if
prepared and cooked properly, can best flavor and tender meat sandwiches
never eat. In this section we show how to select, prepare and
Grill a breast, Texas-style, to achieve the best possible results. Note
smoker recipes located on the index on the right side of the page.

Choosing a good breast smoke

The breast is made oftwo parts, the floor and the point. The flat section usually
contains less fat, while there was much more than the point. The fat
the breast is called the "fat cap" and should be white. The thickness of the fat
at first, at least 1 / 4 inch in thickness must be thicker and well. When buying a
In the chest, make sure the meat is deep red, representing the freshness, and the
Make sure you have absorbed a large amount of fat in meat, not justat the top.
The combination of bright red and white fat of a breast is considered
Jasper, and is the key to a good choice grilled breast. Since the chest
like a thick piece of meat, meat fat will help keep the
Wet breast during smoking.

Ensure that the sternum is not frozen. A deep-frozen breast shows no
red, fat can obscure rather than white, and breast cancer is not as
Tenderand juicy as a fresh, after smoking.

If I choose a breast, breast lift in the center to see how agile he is. I
Chest seen as stiff as a board, and some that are on each side of the curve of my
Hand. The lasting more than likely have been frozen, and found that
perhaps not always as delicate as a breast that is more flexible. Some people disagree
with this test, but I am firmly convinced, based on the results you get.

The weight of thethe breast should be 8 to 11 pounds. A bigger chest
takes longer to cook, and housing can be harder, or fibrous, as the
more cooking time.

Preparation of the breast

After selecting the perfect chest, I start my preparation process the night before
want the breast to smoke. First, make sure you have plenty of work space and a
clean area to prepare the chest on it. The chest should be fat, not exceeding
1 / 4 inch thick. ThickerThe fat will not allow the smoke to penetrate the meat
beneath the fat. If the grease is too thick, cut it up to the 1/4-
cm thick.

After cutting the breast, chest rub me down with mustard. Mustard
creates a sticky substance in the flesh to the touch of stay, and also adds
great flavor when combined with the problem. Massage the mustard into every part of the
meat and fat so that it covers the first breast.You do not want the
The layer is very thick mustard, should be enough to create a paste for RUB to
to stay in order.

I choose to use a massage on my chest instead of a marinade because I have found
that only about 1 / 2 inches deep penetration in marinated meat. Should
regardless of which method they like, but I will describe my rabbit in the pepper method.
Marinade and rub recipes can by clicking the links A.

After including allBreast in the mustard, the application of RUB in the chest. When finished
thing, if the problem is a uniformly distributed layer of seasoning Form
Chest.

Wrap Seal can be prepared Clingwrap chest, or a similar material, and then
stored in the refrigerator overnight.

Grill Time

Remove the chicken from the refrigerator an hour before you want to put in the
Smokers. Place fat side up in the smoker breast. The fat will release oils into the
Sternum isdamp help while cooking.

I use a wood smoker with a firebox to provide indirect heat to cook outdoors. I
This method has the best, but there are many more smokers available
to choose as water smokers, propane smoker, not smoking and coal.

I use mesquite for smoking chest, providing a delicious aroma of smoke,
burns hotter so less wood is used, and this is how we do in Texas. Many people
Do not use mesquite, whichokay, and I have included a section for the selection of the wood
to give information about different types of wood before, well
Used for purposes of smoking.

For best results, cook the breast at 225 degrees about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as the frequency with which the smoker is opened, how to breast the fire
Box, etc, but does not reach 225 degrees for 1 hour. 15 min. willWork. Many people believe
that when the internal temperature of the brisket reaches 180 degrees it is made.
This is true and false. When the internal temperature is around chest
180 of fat in the chest really starts marbleized. The thorax is the work
The temperature for a time, and this increases the sensitivity of the breast.

I always use a mop sauce to adhere to the chest, while smoking is. This keeps the
outside the breast moistand tender. It is important to keep the lid closed while
Smoking in the chest, to reduce heat loss, so baste the breast with the mop sauce
approximately every 45 minutes to 1 hour.

A good way to Chest moist while smoking is to use a mop
Apple juice mixed with olive oil. There is a great taste of the breast that is not
overwhelming, while maintaining moisture in the breast of the oil. An easy way to apply
this mop is to put in a spray bottle andJust spray on your chest.

Not absorbed after 7 hours of breast usually smoke more. One option for
Completion of a breast is wrapped in foil and place in oven at 225
Grades for the rest of the time to cook. Rarely use this method because I like
Smoking in the chest during the whole time, but I'm used to it, and it works.

CUT chest

ALWAYS cut the breast against the grain. This corresponds to the cuts
very tender.To do this, remove some fat from the upper chest, which will be
Direction of the grain of the meat and cut.

I separate the point from the apartment before cutting the chest, because the grain
usually run the same direction in the apartment, and it is easier to see if it
separated. The point is a little difficult, because the disc correctly grain which runs in the
different directions. After a little practice in the chest is the size, you know what
The grain direction is running, and you'll find it much easier.

Add favorite barbecue sauce.

Perfect your smoking techniques, and will not win a barbecue contest
Time!

HAVE A GREAT BBQ!