Note to self … this only happens at a certain internal temperature. When cooked or smoked slowly, the connective tissue melts, transforming into a tender, silky texture. After a few hours, the connective tissue in the meat breaks down and renders into the meat. Something amazing happens when tough cuts of meat like brisket are allowed the time to cook at a low temperature. Why brisket needs to be cooked slowly – the science. That simple: you must start with the right grade of meat. That’s what renders into the meat when it cooks. You need a brisket with a good amount of internal fat, marbled, or in layers. Select the right cut of brisket: not all are created equal. (Well, you can … but you won’t like the results!) The tougher cuts, like brisket, work far, far better when cooked low’n’slow. You simply can’t cook it at too high a temperature or too quickly, as you might with a fillet steak. That’s why meat from muscles like this can be chewy and tough if you cook it in the wrong way. First things first, understanding what exactly is a brisket?īrisket comes from the shoulder, a tough, rugged part of the animal - and it contains a lot of strong, elastic connective tissue. What you’re aiming for is smoky deliciousness allied to buttery tenderness.Ī brisket cooked in a way that will make you feel like a chef. Here are the 12 top tips to make sure your brisket is the most delicious, melt-in-the-mouth thing you’ve ever eaten. So fire up your Charlie Oven smoker and get ready to enjoy some buttery soft, delicious meat! From choosing the right cut of meat to using the right spices, we've got you covered. Luckily, we've compiled a list of 12 tips that will help you create the perfect BBQ smoked brisket every time. If you're a fan of smoked brisket, then you know that it can be a bit of an art form to get it just right. If you’ve ever cooked a brisket that’s ended up more like a biscuit … read on! THE BEST BRISKET RECIPE – COOKED THE CHARLIE WAY
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