{"id":17820,"date":"2026-05-27T15:18:06","date_gmt":"2026-05-27T13:18:06","guid":{"rendered":"https:\/\/doncarne.de\/de\/blog\/?p=17820"},"modified":"2026-05-27T15:18:10","modified_gmt":"2026-05-27T13:18:10","slug":"texas-style-beef-brisket-12-stunden-low-slow-zum-wm-finale","status":"publish","type":"post","link":"https:\/\/doncarne.de\/de\/blog\/texas-style-beef-brisket-12-stunden-low-slow-zum-wm-finale\/","title":{"rendered":"Texas Style Beef Brisket \u2013 12 Stunden Low &#038; Slow zum WM-Finale"},"content":{"rendered":"\n<p>Erlebe die kompromisslose Seele des amerikanischen BBQ mit diesem Texas Style Beef Brisket, das mit hochwertigem <a href=\"https:\/\/doncarne.de\/c\/rind\/brisket\/\">Beef Brisket<\/a> zubereitet wird. Diese butterzarte Rinderbrust vereint stundenlanges Smoken \u00fcber Eichenholz, eine krosse Bark und intensiven Rauchgeschmack zu einem unvergesslichen BBQ-Erlebnis.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-warum-brisket-das-ultimative-bbq-stuck-ist\"><strong>Warum Brisket das ultimative BBQ-St\u00fcck ist<\/strong><\/h2>\n\n\n\n<p>Wenn die Fu\u00dfball-WM ruft und du deine Crew beeindrucken willst, dann gibt es nur eine Antwort: ein echtes Texas <a href=\"https:\/\/doncarne.de\/c\/rind\/brisket\/\">Beef Brisket<\/a>. Kein anderes St\u00fcck Fleisch erz\u00e4hlt die Geschichte des American BBQ so kompromisslos wie diese Rinderbrust. 12 Stunden Geduld, ein Smoker, ein bisschen Holz \u2013 und am Ende ein Brisket, das beim Anschnitt zerf\u00e4llt und nach Eichenrauch und ger\u00f6steter Kruste duftet. Das hier ist kein Schnellrezept. Es ist ein Bekenntnis. Wer Brisket macht, plant den Tag drumherum \u2013 und genau das macht es zum perfekten Gericht f\u00fcr ein WM-Finale mit Freunden. Die Rinderbrust ist ein Arbeitsmuskel \u2013 durchzogen von Bindegewebe, Fett und Sehnen. Roh w\u00e4re sie z\u00e4h wie eine Schuhsohle. Aber genau dieses Bindegewebe verwandelt sich bei niedriger Temperatur \u00fcber viele Stunden in Gelatine. Das Ergebnis: butterzart, saftig, intensiv im Geschmack. Die ber\u00fchmte \u201eBark&#8221; \u2013 die dunkle, knusprige Kruste \u2013 entsteht aus Rub, Rauch und Maillard-Reaktion. Sie ist das Markenzeichen jedes guten Briskets.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-pro-tipps-vom-don-carne-bbq-team\">Pro-Tipps vom Don Carne BBQ-Team<\/h3>\n\n\n\n<p>Das Rezept l\u00e4sst sich wunderbar variieren, je nach Geschmack und Anlass:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Holzwahl:<\/strong> Eiche ist der Texas-Klassiker. Hickory wird schnell zu intensiv \u2013 sparsam einsetzen.<\/li>\n\n\n\n<li><strong>Probe Test schl\u00e4gt Thermometer:<\/strong> Zwei Briskets bei gleicher Temperatur k\u00f6nnen unterschiedlich gar sein. Vertraue dem Widerstand beim Einstechen.<\/li>\n\n\n\n<li><strong>Wann anfangen?<\/strong> Plane Zubereitung + Ruhephase r\u00fcckw\u00e4rts vom Ansto\u00df. Lieber 2 Stunden zu fr\u00fch fertig als 10 Minuten zu sp\u00e4t.<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color has-medium-font-size has-custom-font-size wp-element-button\" href=\"https:\/\/doncarne.de\/c\/rind\/brisket\/\" style=\"border-radius:0px;background-color:#a89668;padding-top:var(--wp--preset--spacing--30);padding-right:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);padding-left:var(--wp--preset--spacing--30)\">ENTDECKE UNSERE BRISKETS<\/a><\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-17844\" class=\"wprm-recipe-container\" data-recipe-id=\"17844\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-kirsten_chic\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-300x300.webp\" class=\"attachment-250x250 size-250x250\" alt=\"Saftiges Texas Beef Brisket mit knuspriger Bark, aufgeschnitten gegen die Faser\" srcset=\"https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-300x300.webp 300w, https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-80x80.webp 80w, https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-36x36.webp 36w, https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-180x180.webp 180w, https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-120x120.webp 120w, https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-450x450.webp 450w, https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-500x500.webp 500w, https:\/\/doncarne.de\/de\/blog\/wp-content\/uploads\/2026\/05\/Brisket-100x100.webp 100w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Texas Style Beef Brisket \u2013 die K\u00f6nigsdisziplin der amerikanischen BBQ-Kultur<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Dieses authentische Texas Brisket ist der Inbegriff amerikanischer BBQ-Kunst \u2013 kompromisslos, geduldig und geschmacksintensiv. Der intensive Rauchgeschmack, die krosse Bark und das butterzarte Fleisch machen jedes Brisket zum Highlight deiner WM-Watchparty. Mit der n\u00f6tigen Zeit und der richtigen Technik holst du dir ein St\u00fcck Texas auf den Teller, das deine Crew garantiert begeistern wird.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/doncarne.de\/de\/blog\/wprm_print\/texas-style-beef-brisket-die-koenigsdisziplin-der-amerikanischen-bbq-kultur\" style=\"color: #ffffff;background-color: #a89968;border-color: #a89968;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"17844\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><g><path d=\"M12,0 C18.627,0 24,4.373 24,11 C24,19.406 18.646,24 18.646,24 L18.646,24 L5.354,24 C5.354,24 0,19.406 0,11 C0,4.373 5.373,0 12,0 Z M12,2 C6.206,2 2,5.785 2,11 C2,16.956 4.962,20.716 6.168,22 L6.168,22 L17.832,22 C19.032,20.724 22,16.962 22,11 C22,5.785 17.794,2 12,2 Z M15.4175,17.7983 C15.9697847,17.7983 16.4175,18.2460153 16.4175,18.7983 C16.4175,19.3111358 16.0314598,19.7338072 15.5341211,19.7915723 L15.4175,19.7983 L8.5825,19.7983 C8.03021525,19.7983 7.5825,19.3505847 7.5825,18.7983 C7.5825,18.2854642 7.96854019,17.8627928 8.46587887,17.8050277 L8.5825,17.7983 L15.4175,17.7983 Z M12,4.2544 C15.173,4.2544 17.746,6.8264 17.746,10.0004 C17.746,13.1734 15.173,15.7454 12,15.7454 C8.827,15.7454 6.254,13.1734 6.254,10.0004 C6.254,6.8264 8.827,4.2544 12,4.2544 Z M10.9999773,6.38993761 C9.41864646,6.82850486 8.254,8.28073633 8.254,10.0004 C8.254,12.0654 9.935,13.7454 12,13.7454 C14.065,13.7454 15.746,12.0654 15.746,10.0004 C15.746,8.28110051 14.5818468,6.82911997 13.0010273,6.39021638 L13,9.2962 C13,9.84848475 12.5522847,10.2962 12,10.2962 C11.4871642,10.2962 11.0644928,9.91015981 11.0067277,9.41282113 L11,9.2962 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Vorbereitungszeit <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> Stunde<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">Std.<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Zubereitungszeit <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">14<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> Stunden<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">Std.<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" 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4.8861,4.3386 C2.1881,4.3386 0.0001,6.5266 0.0001,9.2246 C0.0001,11.6736 1.8081,13.6836 4.1591,14.0376 L4.1591,22.3756 C4.1591,23.2696 4.8901,23.9996 5.7831,23.9996 L18.2171,23.9996 C19.1101,23.9996 19.8411,23.2696 19.8411,22.3756 L19.8411,14.0376 C22.1911,13.6836 24.0001,11.6736 24.0001,9.2246 C24.0001,6.5266 21.8131,4.3386 19.1141,4.3386 L19.1141,4.3386 Z\" id=\"Fill-1\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Portionen <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-17844 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"17844\" aria-label=\"Adjust recipe servings\">8<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">Personen<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n\n\n\n\n\n<div id=\"recipe-17844-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-17844-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"17844\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">ZUTATEN &amp; GEW\u00dcRZE<div class=\"wprm-decoration-line\" style=\"border-color: #9b9b9b;\"><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">F\u00fcr das Brisket: <\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/doncarne.de\/p\/us-black-angus-brisket\/4001688\" class=\"wprm-recipe-ingredient-link\">ganzes Beef Brisket <\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">ca. 5\u20136 kg<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> grobes Meersalz<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grober schwarzer Pfeffer<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Knoblauchpulver<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ger\u00e4uchertes Paprikapulver<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal\">(ger\u00e4uchert)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cayennepfeffer<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Zum Mopping:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Apfelsaft<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Apfelessig<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Worcestersauce<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">F\u00fcr die Wrap-Phase:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-name\">Butcher Paper (alternativ Alufolie)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Rindertalg oder Butter<\/span><\/li><\/ul><\/div><\/div>\n\n\n<div id=\"recipe-17844-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"17844\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">ZUBEH\u00d6R<div class=\"wprm-decoration-line\" style=\"border-color: #9b9b9b;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Smoker oder Kugelgrill mit indirekter Hitze&#32;<span class=\"wprm-recipe-equipment-notes wprm-recipe-equipment-notes-normal\">(idealerweise mit Wassertasse)<\/span><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">R\u00e4ucherholz: Eiche, Hickory oder Pekannuss<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Kerntemperatur-Thermometer (Pflicht!)<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Scharfes Brisket-Messer<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Cooler\/K\u00fchlbox f\u00fcr die Ruhephase<\/div><\/li><\/ul><\/div>\n\n<div id=\"recipe-17844-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-17844-instructions-container wprm-block-text-normal\" data-recipe=\"17844\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">ANLEITUNG<div class=\"wprm-decoration-line\" style=\"border-color: #9b9b9b;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Vorbereitung:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-17844-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Trimmen (am Vorabend)<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Lege das Brisket fettseite nach oben auf ein gro\u00dfes Brett. Schneide die dicke Fettkappe auf ca. 6\u20138 mm gleichm\u00e4\u00dfig zur\u00fcck. Entferne harte Fettst\u00fccke und Silberhaut auf der Fleischseite. Das Trimmen entscheidet \u00fcber die Rauchaufnahme \u2013 nicht \u00fcberspringen.<\/span><\/div><\/li><li id=\"wprm-recipe-17844-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Rub auftragen<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Mische Salz, Pfeffer, Knoblauchpulver, Paprika und Cayenne. Das ist der klassische &quot;Dalmatian Rub&quot; aus Texas \u2013 mehr braucht es nicht. Reibe das Brisket gro\u00dfz\u00fcgig von allen Seiten ein. \u00dcber Nacht offen im K\u00fchlschrank ruhen lassen (Dry Brining).<\/span><\/div><\/li><li id=\"wprm-recipe-17844-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Smoker vorbereiten<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Heize den Smoker auf konstante 110\u2013120 \u00b0C vor. Stelle eine Wasserwanne in den Garraum f\u00fcr gleichm\u00e4\u00dfige Feuchtigkeit. Lege die ersten R\u00e4ucherh\u00f6lzer auf, sobald die Temperatur stabil ist.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Zubreitung:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-17844-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Smoke-Phase (ca. 6 Stunden)<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Lege das Brisket fettseite nach oben auf den Rost. Deckel zu \u2013 und ab jetzt: nicht st\u00e4ndig \u00f6ffnen! Nach 2 Stunden alle 45 Minuten mit der Mop-Sauce einspr\u00fchen oder bepinseln. Ziel: Kerntemperatur 70\u201375 \u00b0C. Die ber\u00fchmte &quot;Stall-Phase&quot; beginnt \u2013 die Temperatur stagniert, das ist normal.<\/span><\/div><\/li><li id=\"wprm-recipe-17844-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Wrappen<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Bei einer Kerntemperatur von ca. 75 \u00b0C wird gewrappt. Lege das Brisket auf zwei Bahnen Butcher Paper, gib 2 EL Rindertalg dazu und wickle es fest ein. Zur\u00fcck in den Smoker.<\/span><\/div><\/li><li id=\"wprm-recipe-17844-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Finish (ca. 4 Stunden)<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Smoker bleibt bei 120 \u00b0C. Jetzt geht es um die Probe: Bei 92\u201396 \u00b0C Kerntemperatur sollte ein Thermometer wie durch warme Butter ins Fleisch gleiten. Das ist der &quot;Probe Test&quot; \u2013 wichtiger als die reine Temperatur.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Nachbereitung:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-17844-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Ruhen lassen (Pflicht!)<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Brisket aus dem Smoker nehmen, in Handtuch wickeln und f\u00fcr mindestens 1 Stunde, besser 2 Stunden, in einer K\u00fchlbox ruhen lassen. Diese Phase ist kein Luxus \u2013 sie macht den Unterschied zwischen gut und \u00fcberragend.<\/span><\/div><\/li><li id=\"wprm-recipe-17844-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Anschneiden<\/strong><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Lege das Brisket auf ein Brett. Identifiziere die Faserrichtung \u2013 beim &quot;Flat&quot; und &quot;Point&quot; verl\u00e4uft sie unterschiedlich. Immer <strong>gegen die Faser<\/strong> schneiden, fingerdicke Scheiben.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div>\n\n<\/div><\/div>\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color has-medium-font-size has-custom-font-size wp-element-button\" href=\"https:\/\/doncarne.de\/c\/rind\/brisket\/\" style=\"border-radius:0px;background-color:#a89668;padding-top:var(--wp--preset--spacing--30);padding-right:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);padding-left:var(--wp--preset--spacing--30)\">ENTDECKE UNSERE BRISKETS<\/a><\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-das-passende-stuck-fleisch\">Das passende St\u00fcck Fleisch<\/h2>\n\n\n\n<p>Ein Brisket ist nur so gut wie sein Ausgangsmaterial. Wir empfehlen unser <strong><a href=\"https:\/\/doncarne.de\/de\/shop\/\">US Beef Brisket Black Angus<\/a><\/strong> \u2013 ausreichend Fettmarmorierung, gleichm\u00e4\u00dfige St\u00e4rke, ehrliche Herkunft. Jetzt im Shop bestellen und passend zum n\u00e4chsten Spieltag liefern lassen.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-haufig-gefragt\">H\u00e4ufig gefragt<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1710340886470\"><strong class=\"schema-faq-question\"><p style=\"margin-top: 0px; margin-bottom: 2px; font-style: normal; font-variant-caps: normal; font-weight: normal; font-stretch: normal; font-size: 16px; line-height: normal; font-family: u0022Helvetica Neueu0022; font-size-adjust: none; font-kerning: auto; font-variant-alternates: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-position: normal; font-variant-emoji: normal; font-feature-settings: normal; font-optical-sizing: auto; font-variation-settings: normal;\"><b>1. <\/b><strong style=\"font-size: revert; color: initial; font-family: serif;\">Wie lange brauche ich f\u00fcr ein 6 kg Brisket?<\/strong><\/p><\/strong> <p class=\"schema-faq-answer\">Plane 12\u201314 Stunden Garzeit plus 1\u20132 Stunden Ruhephase. Insgesamt ca. 15 Stunden vom Smoker-Start bis zum Anschneiden.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1759741499541\"><strong class=\"schema-faq-question\"><b style=\"font-family: u0022Helvetica Neueu0022; font-size: 16px; white-space: normal;\">2. <strong><strong>Geht das auch im Kugelgrill?<\/strong><\/strong><\/b><\/strong> <p class=\"schema-faq-answer\">Ja, mit Minion-Ring oder Snake Method. Die Anleitung ist identisch, du musst nur h\u00e4ufiger Briketts nachlegen.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1759741519666\"><strong class=\"schema-faq-question\"><p style=\"margin-top: 0px; margin-bottom: 2px; font-style: normal; font-variant-caps: normal; font-weight: normal; font-stretch: normal; font-size: 16px; line-height: normal; font-family: u0022Helvetica Neueu0022; font-size-adjust: none; font-kerning: auto; font-variant-alternates: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-position: normal; font-variant-emoji: normal; font-feature-settings: normal; font-optical-sizing: auto; font-variation-settings: normal;\"><b>3. <strong><strong>Was mache ich, wenn das Brisket nach 8 Stunden noch nicht bei 75 \u00b0C ist?<\/strong><\/strong><\/b><\/p><\/strong> <p class=\"schema-faq-answer\">Bleib ruhig \u2013 das ist die Stall-Phase. Sie kann bis zu 4 Stunden dauern. Wrappen beschleunigt den Prozess.<\/p> <\/div> <\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color has-medium-font-size has-custom-font-size wp-element-button\" href=\"https:\/\/doncarne.de\/c\/rind\/brisket\/\" style=\"border-radius:0px;background-color:#a89668;padding-top:var(--wp--preset--spacing--30);padding-right:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);padding-left:var(--wp--preset--spacing--30)\">ENTDECKE UNSERE BRISKETS<\/a><\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Erlebe die kompromisslose Seele des amerikanischen BBQ mit diesem Texas Style Beef Brisket, das mit hochwertigem Beef Brisket zubereitet wird. Diese butterzarte Rinderbrust vereint stundenlanges Smoken \u00fcber Eichenholz, eine krosse Bark und intensiven Rauchgeschmack zu einem unvergesslichen BBQ-Erlebnis. Warum Brisket das ultimative BBQ-St\u00fcck ist Wenn die Fu\u00dfball-WM ruft und du deine Crew beeindrucken willst, dann [&hellip;]<\/p>\n","protected":false},"author":21,"featured_media":17846,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_meta-robots-noindex":"1","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[294,371,308,321,630,26,36,309],"tags":[2497,2515,2501,2514,2503,782,330,1117,2499,2498,2466,2511,2504,2506,2510,2508,1166,2502,2512,2500,445,2507,784,2509,2074,2516,2513,2496,448,2505],"class_list":["post-17820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq-party","category-brisket","category-don-carne-favorites","category-grill","category-hauptspeise","category-klassisches-bbq","category-rind","category-user-favorites","tag-american-bbq","tag-amerikanisches-rezept","tag-bark","tag-bbq-klassiker","tag-bbq-wm","tag-beef-brisket","tag-black-angus","tag-brisket-rezept","tag-butcher-paper","tag-dalmatian-rub","tag-don-carne","tag-eichenholz","tag-fussball-wm-rezept","tag-game-day","tag-hickory","tag-long-job","tag-low-and-slow","tag-pink-smoke-ring","tag-premium-rind","tag-pulled-beef","tag-raeuchern","tag-rind-grillen","tag-rinderbrust","tag-slow-cooking","tag-smoker-rezept","tag-stall-phase","tag-steakschmiede","tag-texas-bbq","tag-us-beef","tag-watchparty"],"_links":{"self":[{"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/posts\/17820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/comments?post=17820"}],"version-history":[{"count":2,"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/posts\/17820\/revisions"}],"predecessor-version":[{"id":17850,"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/posts\/17820\/revisions\/17850"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/media\/17846"}],"wp:attachment":[{"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/media?parent=17820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/categories?post=17820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/doncarne.de\/de\/blog\/wp-json\/wp\/v2\/tags?post=17820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}