Re: Third brisket try, good, VERY tender, but...
- From: "Rich" <joshew@xxxxxxxxxxxxx>
- Date: Thu, 01 Jun 2006 01:48:23 GMT
"Piedmont" <No@xxxxxxxx> wrote in message
news:e5kp7c$edqc$1@xxxxxxxxxxxxxxxxxxxx
43fan wrote:
snip
I really think, although I'm not as experienced as most here, that the
very long time it took for the internal temp to get to 190 is why it
dried out? Should I try to start it off a little higher, say 275 or so
for a couple of hours, then bring the temp down?
The cool water has a tremendous effect on cooling the cooker, plus the
water, even if heated will reduce cooker temp! But regardless, a brisket
does take a long time to cook and the reason I soak brisket is because
beef will dry out easily.
Cooking at 275 is not a bad temp for brisket, I'd say it was just about
right. Plus, if you hadn't read about it, brisket will sit at 150F-155F
forever! it will seem, before finally climbing again.
I'd say you did ok except for the cool water and that if you cook the same
cut again, you'll still have a dry cut. Oh, one thing, once meat reaches
195F, remove, wrap in foil, place in insulated cooler for at least one to
three hours and the juice will pull back into the meat.
Other than soaking, leave more fat on as possible, preboil water, remove
and wrap at 195F is all you can do.
Escoffier (and later, Julia Child) described a complicated method of
"larding" meats for roasting, using long strips of fat and a device called a
larding needle. I'm wondering if this could be accomplished using modern
technology. What I'm thinking of is rendering the fat trimmed off the
brisket, then injecting it into the meat with a large hypodermic needle. I'm
guessing that this would be more effective at keeping the meat moist than
the common practice of injecting water-based marinades. I haven't tried it
yet, but I will, and I'll let you know how it comes out.
--
--Rich
.
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