Art of Manliness: Prime Rib Roast
A new, New Year tradition :c
Forum Discussion
People just starting out with brisket typically make 1 or 2 primary mistakes.
1) Try cooking a brisket flat for their first attempt.
2) Try to cook to a temperature rather than actually done.
Brisket flats are tough, lean pieces of meat, aka dry. Cooking a full packer that contains the point, aka some fat is very important in getting a juicy brisket.
Because briskets start out as shoe leather tough, one has to cook them until they decide to give up. This is different for every piece of meat. Some use the floppy test and I use a toothpick test. In the floppy test the meat becomes very flexible/pliable. In my toothpick test the toothpick goes in and out with no tension of grab by the meat.
There are always the fine details like whether to inject or brine but IMO, the 2 items I listed is what prevents most people trying brisket for the first time from having success.
1) Try cooking a brisket flat for their first attempt.
2) Try to cook to a temperature rather than actually done.
Brisket flats are tough, lean pieces of meat, aka dry. Cooking a full packer that contains the point, aka some fat is very important in getting a juicy brisket.
Because briskets start out as shoe leather tough, one has to cook them until they decide to give up. This is different for every piece of meat. Some use the floppy test and I use a toothpick test. In the floppy test the meat becomes very flexible/pliable. In my toothpick test the toothpick goes in and out with no tension of grab by the meat.
There are always the fine details like whether to inject or brine but IMO, the 2 items I listed is what prevents most people trying brisket for the first time from having success.
