Originally Posted by BobBrisket
Let's look at this even closer.........let's say youare going to make chili like Neil is. It would make sense to go hot and fast since the meat is going to cook (simmer) again in the chili. The "tighter" texture would be great for this because it won't end up breaking up in the chili. This may even be a good idea for freezing a brisket that will later gets reheated. I've had some briskets that were hard to slice because all it wanted to do was break apart as the knife sliced through it. Probably a result of overcooking or overcoolering or both.
I'm interested in what you all think.
So where's the chili pron, Mista??
That makes a lot of sense as I did just that with a pork butt a couple months ago. Had to pull early and re-heated the next night which brought it to the right stage.
Good looking brisket Mista!
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