The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   So a fresh Brisket (http://www.bbq-brethren.com/forum/showthread.php?t=163730)

FinnWolf 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?

http://i1286.photobucket.com/albums/...ps0c208dd3.jpg

DownHomeQue 06-19-2013 09:23 AM

I'm guessing the same way you would do a regular brisket... with similiar results..

John Bowen 06-19-2013 09:36 AM

I have never cooked meat that fresh before but this might give you some insight - at least a place to start:

http://lifehacker.com/5865849/dry+ag...e+quality-meat

Bludawg 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.

luke duke 06-19-2013 10:07 AM

Just cook it.

rikun 07-08-2013 08:48 AM

Do you mind me asking how much was the price / kg for it?


All times are GMT -5. The time now is 04:53 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.