06-19-2013 08:24 AM
So a fresh Brisket
As an earlier post stated its hard to find meat in Finland, I acquired a brisket about 6lbs so not very big. But it is fresh (about 8 days from kill) not aged and I am expected to smoke it this weekend. My question is how can i get better tenderness since it is so fresh?
06-19-2013 09:23 AM
I'm guessing the same way you would do a regular brisket... with similiar results..
06-19-2013 09:48 AM
Freeze it the ice crystals that form will help tenderize it by causing microscopic cuts in the muscle fibres of you can inject it with a weak papaya juice solution the night before cooking.
06-19-2013 10:07 AM
Just cook it.
07-08-2013 08:48 AM
Do you mind me asking how much was the price / kg for it?
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