作者來到馬來西亞後，一直想找大型牛腩來做煙燻牛肉，最近終於找到了。 上次作者用的方法，應該不太適合香港的環境做，所以今次用了一個新方法，這個方法不僅味道比較好，而且用質也比較鬆軟，吃起來好吃很多吧。
Finally, I found a large beef brisket in Malaysia. This is I’m using another way to make and find that this more favourable and meat texture is softer, so here’s the recipe to share with you.
第一部份分：鹽水浸 ～用來給予味道及初步殺菌 (Part 1 – Brine)
材料 (Ingredients) ：
大型牛腩 (Beef Brisket) – 2kg
鹽 (Salt) – 190g
黃糖 (Brown Sugar) – 330g
黑胡椒粒 (Black Peppercorn) – 40g
肉桂 (Cinnamon) – 2條
茴香籽 (Fennel Seed) – 2g
芫茜籽 (Coriander Seed) – 2g
八角 (Star Anise) – 1 whole
丁香 (Clove) – 5pcs
月桂葉 (Bay Leaf) – 2pcs
蒜粉 (Garlic Powder) – 5g
辣椒粉 (Chilli Flake) – 4g
芥末籽 (Mustard Seed) – 5g
水 (Water) – 4.5kg
Instant Cure #1 (Optional) – 10g
1. 準備一個大箱，把所有醃料放入箱肉，攪拌至所有糖及鹽溶於水中 (想容易溶的話，可以先用少量熱水溶解，再立即加入冰粒及水至室溫)
Prepare a big container, add all the spices and water into the water and mix it until all salt and sugar completely dissolved (If you wanna dissolve it easily, just use a small amount of hot water to mix it and put amount of ice to cool down until room temperature immediately)
2. 大型手腩開封後，先清新一下，然後用乾布或廚房紙印乾
Wash the brisket a bit and use a dry towel or kitchen paper to dry the meat
3. 小心地把牛腩上的脂肪及薄膜用利刀割出來，盡量清除所有的
Carefully trim off all the fats using a sharp knife
4. 清除好後，把牛腩放入箱內，放入雪櫃，保持於4°C儲存7天，每天從雪櫃取出一次並把牛腩反轉一下
Put the brisket into the brine for 7 days, refrigerate it and keep it on 4°C for your refrigerator, turn over once a day
5. 7天後，再準備另一個大型容器，放入大量冰及水，從雪櫃取出後，先清洗一下，再立即放入冰水中浸泡一小時
After 7 days, wash off all the spices under tap water, prepare another container, put large amount of ice and water, soak the brisket for another one hour
第二部分 – 低溫慢煮 (Part 2 – Sous vide)
1. 預備低溫慢煮器，預熱為60°C
Preheat your sous vide cooker to 60°C
2. 浸泡好的牛腩，取出並印乾
Take out the brisket and dry it using dry towel or kitchen paper
3. 放入真空袋進行真空，並開始低溫慢煮，時間為48小時
Put the brisket into vacuum bag and progress sous vide for 48 hours
第三部分- 調味 (Part 3 – Dry Rub)
材料 (Ingredients) ：
鹽 (Salt) – 75g
黃糖 (Brown Sugar) – 375g
黑胡椒粒 (Black Peppercorn) – 72g
芫茜籽 (Coriander Seed) – 55g
蒜粉 (Garlic Powder) – 10g
洋蔥粉 (Onion powder) – 10g
甜椒粉 (Paprika) – 5g
芥末粉 (Ground Mustard) – 5g
1. 準備一個大容器，加入水及冰，把低溫慢煮好後的牛腩，立即連袋放入冰水中冷卻
Prepare a container with ice and water, put the cooked brisket into a ice water
2. 然後把以上的所有材料用打粉機打勻，備用
Mix all the dry rub spices well
3. 取出冷卻好的牛腩，用乾布或廚房紙印乾，要印得很乾
Again, take out the bisket and dry it thoroughly this time
4. 把攪拌好的乾調味料用手拍在牛腩上，並用力把調味料壓好，一定要平均地舖滿整件牛腩上
Apply the dry rub on the bisket, press the dry rub onto the bisket and make sure it is completely covered all over the meat
第四部分 – 煙燻 (Part 4 – Smoking)
1. 準備好煙燻器，作者覺得用胡桃木比較適合，今次用3湯匙的木碎
Prepare the smoker, I’m using Hickory wood chips, this time using 3 tablespoons of wood chips
2. 把調味好的牛腩放入煙燻器進行煙燻一小時，溫度保持於100°C-107°C，而通風口保持全開
Progress of smoke for one hour, make sure it keeping 100°C-107°C and keeping the vent fully open
3. 最後煙燻好的牛腩放在架上放涼及放水氣，就可以切片及保存。
After smoked, put it in the rack and let it cool down and evaporate water, then you can slice it and refrigerate it, finished.
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