I am pretty new to this BBQ stuff, so I might just be ignorant.
Anyways, I just had some great Brisket at a new place in San Jose (Bray Butcher Block & Bistro).
Very untraditional flavor profiles and stuff. So definitely made for NorCal, but I still enjoyed it.
While eating, I was shocked to see it was still pink throughout, like it was cooked to "medium" doneness. It was tender & moist; I loved it, but I didn't understand it.
Apparently, they smoke the whole brisket packer at 140 degrees for only 14 hours in an electric smoker. The temperature made sense to me, since that matches the color of the meat I saw, but that time just blew my mind. I didn't think a whole packer could be cooked that quickly at that low of a temp.
Is there something I'm missing? Has anyone ever cooked a brisket like that before?
Anyways, I just had some great Brisket at a new place in San Jose (Bray Butcher Block & Bistro).
Very untraditional flavor profiles and stuff. So definitely made for NorCal, but I still enjoyed it.
While eating, I was shocked to see it was still pink throughout, like it was cooked to "medium" doneness. It was tender & moist; I loved it, but I didn't understand it.
Apparently, they smoke the whole brisket packer at 140 degrees for only 14 hours in an electric smoker. The temperature made sense to me, since that matches the color of the meat I saw, but that time just blew my mind. I didn't think a whole packer could be cooked that quickly at that low of a temp.
Is there something I'm missing? Has anyone ever cooked a brisket like that before?
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