On Fri, 15 Feb 2019 15:01:35 -0500, Ed Pawlowski wrote:
On 2/15/2019 11:46 AM, Oren wrote:
On Fri, 15 Feb 2019 00:18:15 -0600, "ChairMan"
wrote:
Oren wrote:
Brisket is my nemesis right now. I need to do a whole
packer one day.
Then I'd have the flat and the point at the same time.
Speaking of price -- Lobels of NY meat
https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK
Damn!
Low and slow. Kosher salt, COARSE black pepper, little
garlic powder, 225-250°
until internal temp about 170-175, wrap in unwaxed butcher
paper until 200-205 or when the probe slides in like butter
Watch a few of Aaron Franklin videos
https://www.youtube.com/results?sear...anklin+brisket
or this guy, Todd David he owns and runs my favorite joint
here in Big D and I can testify on how good his stuff is. He
makes all his own sausage and makes wagyu bologna that is
excellent as well as KILLER pastrami
https://www.youtube.com/watch?v=TeJj2OFAxk4
Leave in paper and wrap in towel and let rest in ice
chest(no ice) for at least an hour
If interested, Troy does a test for wrapping brisket. Naked, foil and
butcher paper.... side by side comparison. 16 minute video. He also is
in Austin.
https://www.youtube.com/watch?v=3rYtR5MPZc4
I never wrapped. I want BBQ brisket, not steamed meat. I choked when
he said you have to add broth to a different grade of brisket. We're
not making pot roast. Consensus of the better pit-masters is that foil
is a crutch.
Correct and agree. Called the Texas Crutch They talk about the "meat
stall" and cheat. BBQ in SC is pork.
I guess for tasting purposes he cut it OK, but I always separate the
point from the flat after cooking. The grain is crossed and they should
be cut in opposite directions.
Exactly. You can cut a brisket, Ed :-)