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Old 05-14-2016, 07:12 AM   #26
is one Smokin' Farker
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Join Date: 01-04-15
Location: Japan

Originally Posted by ShadowDriver View Post
The bits on the ends crumble. The thick bit seems a bit undercooked... but it's like there's no fat left in it...

But, alas... All is NOT lost!

It's amazing what a simple mop sauce (served with the brisket) can do.

Apple Juice/Cider
Apple Cider Vinegar
Worcestershire Sauce
Lemon Juice
Dry Rub

- Bring it all to a simmer and let it reduce by about 1/2.

Each slice of this brisket seems to soak up the sauce, open up... relax... and then... it's tender and delicious like it should've been in the first place.
That's good to hear. One thing it's not only fat that gives the meat moisture, it's also the connective tissues breaking down. You might not see the fat, but the connective tissue is still there to give it moisture.
Homemade vertical offset
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