S60
MemberGot rid of the matchlight.
I noticed that at a few of the top brisket restaurants, when they slice open a brisket, the meat is not gray/brown. Rather it is white/pink. I grabbed a few screen captures from Franklin and a shot from an underground bbq joint in LA. I am not looking at the pink smoke ring. I am looking at the meat under the smoke ring.
When I smoke brisket, the meat looks gray/brown when first sliced. I have a pellet smoker, cook at 275 with water pan, and wrap in paper after 6 hours or so, and cook for another 2-3 hours until 200'ish and tender. Rest for about 1 hour. I use choice or prime, whatever Sam's or Costco in Atlanta has in stock at the time.
Does anyone know why these briskets, which are presumably cooked to 200 degrees, still have white/pink meat when sliced? Is it the wood smoke? Is it nitrates? I doubt Franklin uses nitrates. Is it an overnight dry brine (salt the brisket the day before)? Thanks for your thoughts.
When I smoke brisket, the meat looks gray/brown when first sliced. I have a pellet smoker, cook at 275 with water pan, and wrap in paper after 6 hours or so, and cook for another 2-3 hours until 200'ish and tender. Rest for about 1 hour. I use choice or prime, whatever Sam's or Costco in Atlanta has in stock at the time.
Does anyone know why these briskets, which are presumably cooked to 200 degrees, still have white/pink meat when sliced? Is it the wood smoke? Is it nitrates? I doubt Franklin uses nitrates. Is it an overnight dry brine (salt the brisket the day before)? Thanks for your thoughts.
