FIELD: meat industry. SUBSTANCE: method involves separating brisket part of beef half carcasses cooled to temperature inside spade not exceeding 4 C or defrosted to temperature inside spade of at least 1 C; salting raw meat with salt brine by multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; introducing salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; massaging in vacuum massaging apparatus for about 16 hours at rotational speed of massaging apparatus drum of 3-8 rev/min, with temperature of raw meat at the end of massaging procedure being below 4 C; holding raw meat for maturation for at least 24 hours; dusting matured beef with mixture of decorative spices used in an amount of 2.6-2.7% by weight of unsalted raw meat; providing thermal processing including slight drying in hermetically sealed thermal chamber at temperature of 64-66 C and relative humidity of 28-30% for 40-50 min; smoking in the same thermal chamber at temperature of 76-78 C, relative humidity of 25-28% for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98-99% for time interval sufficient for setting temperature inside smoked-cooked and dusted brisket beef of 68-72 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product and reduced production cost. 11 cl, 1 tbl, 2 ex
