Thread: Wagyu Brisket
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Unread 06-17-2013, 02:59 PM   #29
somebody shut me the fark up.

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Originally Posted by JohnHB View Post
One of the purposes of brining is that it reduces overall weight loss. So why wouldn't one not want to preserve the maximum amount of the meat whatever it is!!!!
A cure changes the meats flavor and texture, I dunno, it just seems to me there are so many briskets out there that would need the brine, certainly a Wagyu, expecially and Aussie one, just would not NEED it.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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