The Brisket Chronicles - Part IV

Bigmista · Dec 10, 2009

IronStomach said:
Thanks for the post! Wonder if the texture difference would at all be noticeable in the chili?

Not so much because it will simmer for another 4 hours.

deguerre · Dec 10, 2009

BobBrisket said:
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!

IronStomach · Dec 10, 2009

Bigmista said:
Not so much because it will simmer for another 4 hours.

Exactly what I was hoping for. Just hit 0 degrees, could use some chili right about now.

landarc · Dec 10, 2009

Nice job Neil, yet another thing to add to my brisket knowledge.

cowgirl · Dec 10, 2009

Thanks for the info BigMista!

Bigmista · Dec 10, 2009

I am here to serve.

devious · Dec 10, 2009

it looks very tasty

Jay Bird · Dec 10, 2009

Thanks for the info. Looks like a good way for the chili. Your experiments benefit us all.

The Brisket Chronicles - Part IV

Bigmista

somebody shut me the fark up.

deguerre

somebody shut me the fark up.

IronStomach

Full Fledged Farker

landarc

somebody shut me the fark up.

cowgirl

somebody shut me the fark up.

Bigmista

somebody shut me the fark up.

devious

is one Smokin' Farker

Jay Bird

is one Smokin' Farker

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