德克萨斯州烟熏牛胸肉炸玉米饼

关于这个食谱

真正的德克萨斯烧烤风格——嫩滑的烟熏牛胸肉，带有淡淡的粉红色烟圈，搭配腌制红洋葱和新鲜香菜，放在软玉米饼中。这就是正宗的德克萨斯州。

食材

服务 8

• 1.5 kg牛胸肉
• 2 tbsp牛肉擦(盐、胡椒、大蒜)
• 2 tbsp木片(用于吸烟)
• 1 tsp玉米饼(optional)
• 1 cup红洋葱(切成薄片，腌制)
• 16新鲜香菜
• 1 large石灰(thinly sliced)
• ½ cupapple cider vinegar(for pickling onions)
• 1 tbspsugar(for pickling)
• ½ cupfresh cilantro(roughly chopped)
• 2limes(quartered)

步骤

1. 1

   准备牛胸肉

   将脂肪帽修剪至 1/4 英寸。用牛肉擦充分擦拭。静置 1 小时。

   Quick-pickled onions can be made up to a week ahead and kept in the refrigerator — they improve with time.

2. 2

   烟

   用木片在 225°F 的温度下熏烟 4 小时，直至内部温度达到 165°F。

   Salt and pepper alone is the authentic Central Texas rub — resist the temptation to add more spices, which can obscure the beef's flavor.

3. 3

   换行并继续

   用箔纸包裹，继续吸烟 2-3 小时，直至叉子变软且内部温度达到 203°F。

4. 4

   休息

   包裹休息15分钟。逆着纹理切片。

   Don't open the smoker more than once per hour — each peek drops the temperature and adds 15–20 minutes to the cook.

5. 5

   发球

   热玉米饼，填入牛胸肉、腌洋葱和香菜。挤压石灰。

   Temperature is a guide but feel is the ultimate test — some briskets are done at 198°F, others need 207°F. Trust the probe resistance, not just the number.

6. 6

   Rest the brisket

   Without unwrapping, place the brisket in a dry cooler (no ice) and close the lid. Rest for a minimum of 30 minutes and up to 2 hours — the longer rest produces noticeably juicier results as the muscle fibers relax and reabsorb the expelled juices. This step is not optional.

7. 7

   Slice and serve

   Unwrap the brisket on a cutting board and pour any accumulated juices over the top. Slice against the grain into 1/4-inch slices — the grain runs perpendicular to the long side of the flat. Warm the corn tortillas directly over a gas flame or in a dry skillet. Assemble tacos with 2–3 slices of brisket, a pinch of pickled onions, fresh cilantro, and a hard squeeze of lime.

   The point cut (fattier end) has more marbling and is preferred by many — offer slices from both the point and flat so guests can compare.

Watch: 德克萨斯州烟熏牛胸肉炸玉米饼

变化

• •

  放入玉米饼中作为早餐炸玉米饼。

• •

  用奶酪和墨西哥辣椒制作牛胸肉玉米片。

• •

  切碎并用于牛胸肉烧焦的末端。

• •

  将熏牛胸肉加入三明治中并配上酱汁。

存储

切成片的牛胸肉可以保存4天。切碎并冷冻最多 3 个月。

常见问题解答