Re: Beef Brisket Hints


"Ed Pawlowski" <esp@xxxxxxxx> wrote in message news:c9qcj75ap4ms7q7r03smqe39j88u9seisf@xxxxxxxxxx
On Sat, 11 Feb 2012 06:32:10 -0600, "Shawn Martin"
<shawnrmartin@xxxxxxxxxxxxxx> wrote:


"Tiger Lily" <me@xxxxxxxxxxx> wrote in message
news:9pmri0Fd85U1@xxxxxxxxxxxxxxxxxxxxx
thanks for the great post Shawn

may i ask a dumb question? on a brisket, do you ever marinate the meat in
pineapple juice or mango juice/slices in a zip lock bag for 24 hours
before the seasonings? to make the meat tender............ or is this
unnecessary? i'm getting lots of HINTS on how to cook (again) LOL

kate


I have never marinated brisket. I have always thought that the challenge was
to take a tough cut of beef, and make it tender.

My MIL, who is from Nebraska (AKA: No street cred when it comes to this
subject. She thinks barbecue is a verb.)
asked me once why I bothered to 'cue brisket. I told her that any fool can
produce a tender pork butt, but that wouldn't get you any points down here
in TX.


Exactly right. I know people that marinate for flavor, but that does
not work all that well either. It is the slow cooking, breaking down
the collagen that makes it so tender.

One of the fun things to do with brisket it to give it to some of the
Yankees here that have never tasted it. One bit and they are tossing
away those expensive steaks in favor of a nice barbecued brisket and
all the flavor. No sauce needed either.


Word. I haven't even served a sauce since about '92

.

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