The great brisket experiment
- Thread starter i is a moose
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A camping trip that's not happening, my friends weenied out on me.
Worked eight nights in a row to get the time off needed... but that's another thread.
That's the plan!
A week off, and enough meat to have barbecue for every day of it, I think I'd survive...
It's coming, yesterday was fry-test day, and I have results, but I forgot to upload my pics so I could update the info while I was away from my computer.
When I get home this morning, I hope to get them on the smoke, and update.
I will say that this method shows promise. The resulting flavor of the brisket in the test was really good, and would mature greatly with some smoke and slow heat.
Moreover, the high heat of the fry didn't squeeze all the juice out of the meat, and it still had some liquid to bite, even while the fried meat was tough.
But, more on all this later!
When I get home this morning, I hope to get them on the smoke, and update.
I will say that this method shows promise. The resulting flavor of the brisket in the test was really good, and would mature greatly with some smoke and slow heat.
Moreover, the high heat of the fry didn't squeeze all the juice out of the meat, and it still had some liquid to bite, even while the fried meat was tough.
But, more on all this later!
figjam
Meat Mopper
My apologies, as I have been away.
I've come down with a lovely little lung infection, plus my home interwebs have been too slow lately for me to upload the pics, topped by the fact I just had a massive failure in my clutch master cylinder, and T-case-end U-joint on my pickup... go big or go home, right?
The big news is that the brisket experiment was a success, and pics are soon to follow.
It had an amazing bark to it; flavorful, and sufficiently crunchy and just greasy enough, and I must admit, very much to the chagrin of my puritanical beef preferences, that it tasted really good! All I can really say is that it didn't taste strongly of any of the speciffic elements in the brine, but it tasted, overall, beefier than plain beef; however, my precaution on the soy sauce was too strong, and it wasn't salty enough, something my fry test caught.
I've come down with a lovely little lung infection, plus my home interwebs have been too slow lately for me to upload the pics, topped by the fact I just had a massive failure in my clutch master cylinder, and T-case-end U-joint on my pickup... go big or go home, right?
The big news is that the brisket experiment was a success, and pics are soon to follow.
It had an amazing bark to it; flavorful, and sufficiently crunchy and just greasy enough, and I must admit, very much to the chagrin of my puritanical beef preferences, that it tasted really good! All I can really say is that it didn't taste strongly of any of the speciffic elements in the brine, but it tasted, overall, beefier than plain beef; however, my precaution on the soy sauce was too strong, and it wasn't salty enough, something my fry test caught.
Glad it turned out good. You can always add salt but you can't take it away. Can wait to see the pics. Sorry to hear about all your recent woes. When it rains it pours I guess.
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