Umshini osetshenziselwa le brisket ukubhema kufanele ulungiswe njengendlela yokunamathisela okunamandla, okuzosiza ukuthi ihambisane nenyama. Okuvuthayo futhi okumnandi, le brisket ebhema iyoba yintandokazi ngokushesha.
Okuzokwenza
- I-brisket yenkomo engu-1 (cishe amakhilogremu angu-8 kuya kwangu-10 noma 3.6 kuya ku-4/5 kg)
- Kubha:
- 3 isipuni (45 ml) ushukela obomvu
- 2 isipuni (30 ml) cayenne
- 2 isipuni (30 mL) Worcestershire sauce
- Isipuni esingu-1 (15 mL) i-paprika
- 1 isipuni (15 ml) usawoti
- 1 isipuni (15 ml) anyanisi powder
- Isipuni esingu-1 (15 mL) pepper omnyama
- Isipuni esingu-1 (15 mL)
- Tabasco
- 1 ithisipuni (5 mL) i-cumin enopulini
Indlela Yokwenza
1. Hlanganisa ukubhema bese ufaka izinkuni zezinkuni (landela incwadi yakho yokufundisa). Hlanza futhi umise i-brisket. Hlanganisa izithako zempuphu bese ufaka ku-brisket.
2. Faka i-brisket ekubhemeni amahora angu-8 kuya kwangu-10. Gcina izinga lokushisa lokubhema cishe cishe ngamasentimitha angu-220 F / 105 degrees C. Ukwandisa ithenda, thatha i-brisket out of the smoker, faka uhlaka lwe-aluminium kanye nendawo kuhhavini ku-180 kuya ku-200 degrees F / 80 kuya ku-90 degrees C emibili yokugcina amahora.
Ngokuvamile emva kwamahora angu-8 kuya kwangu-10 ucezu lwenyama luzobanjwa umusi omkhulu ngangokunokwenzeka futhi ukubhema okungaphezulu kungadlulisa ukunambitheka okubabayo.
3. Thatha ukushisa bese uvumela ukuhlala amaminithi angu-20 ngaphambi kokucucuza.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1143 |
| Inani lamafutha | 60 g |
| I-Fat egcwele | 23 g |
| I-Fat Unsaturated | 26 g |
| I-cholesterol | 435 mg |
| I-sodium | I-1,018 mg |
| Ama-carbohydrate | 6 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 136 g |