MeatStreet
Well-known member
- Joined
- Jul 25, 2017
- Location
- Park...
Before anyone jumps all over me, I know that I should practice everything I'm going to do at a competition beforehand. I also know that there is no way to perfectly replicate a brisket cook unless you are cooking the actual brisket.
However, given the time it takes to actually cook a brisket and given the fact that I have three kids under the age of four and a wife that would MURDER me if I spent all of my free time cooking briskets, I was wondering if there was a way to cook a similar cut of steak to figure out a good flavor profile.
I'm trying to figure out a good combination of injection, rub, glaze, etc.
Anyone experimented with steak and have a "good" recommendation on how to do it?
Given that ribeyes are pretty fatty, would they be a "good" cut to use?
Any thoughts on how to cook it? I think anything over medium well is a crime against humanity, but is there any way to cook steak that best "replicates" brisket?
Also, after I figure out a good combination, I'm going to practice like hell on actual briskets. Just wanted to be sure that was out there.
However, given the time it takes to actually cook a brisket and given the fact that I have three kids under the age of four and a wife that would MURDER me if I spent all of my free time cooking briskets, I was wondering if there was a way to cook a similar cut of steak to figure out a good flavor profile.
I'm trying to figure out a good combination of injection, rub, glaze, etc.
Anyone experimented with steak and have a "good" recommendation on how to do it?
Given that ribeyes are pretty fatty, would they be a "good" cut to use?
Any thoughts on how to cook it? I think anything over medium well is a crime against humanity, but is there any way to cook steak that best "replicates" brisket?
Also, after I figure out a good combination, I'm going to practice like hell on actual briskets. Just wanted to be sure that was out there.