Thread: Brisktionary
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Unread 03-25-2012, 03:22 AM   #15
AustinKnight
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Brethren this was a awesome brisket one of the best ones I have ever cooked, I will say I really do believe wet aging did play a big part in my finished product now I want to wet age a prime brisket. As for tenderness it was fork tender I was really shocked because I have done so many butcher paper briskets so many different ways, around 60 that this one was it. I'm not sure if it was aging it for so long or cooking it meat side down wrapped braising it in it's own juices tell it was prob tender (205) but if it was from aging I want to do 70 days with the same technique. I'll post a video in a few day's when I get time.
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