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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-19-2013, 07:24 AM   #1
FinnWolf
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Join Date: 06-18-13
Location: Turku, Finland
Default So a fresh Brisket

As an earlier post stated its hard to find meat in Finland, I acquired a brisket about 6lbs so not very big. But it is fresh (about 8 days from kill) not aged and I am expected to smoke it this weekend. My question is how can i get better tenderness since it is so fresh?


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Old 06-19-2013, 08:23 AM   #2
DownHomeQue
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I'm guessing the same way you would do a regular brisket... with similiar results..
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Old 06-19-2013, 08:36 AM   #3
John Bowen
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I have never cooked meat that fresh before but this might give you some insight - at least a place to start:

http://lifehacker.com/5865849/dry+ag...e+quality-meat
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Old 06-19-2013, 08:48 AM   #4
Bludawg
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Freeze it the ice crystals that form will help tenderize it by causing microscopic cuts in the muscle fibres of you can inject it with a weak papaya juice solution the night before cooking.
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Old 06-19-2013, 09:07 AM   #5
luke duke
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Just cook it.
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Old 07-08-2013, 07:48 AM   #6
rikun
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Do you mind me asking how much was the price / kg for it?
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