My brother just got his first grill (a Weber spirit gas grill) and went to the store to get some skirt steak and somehow came back with brisket. By the time he texted me about it he’d sliced it pretty thin and was marinating it in a Mexican marinade hoping to quickly grill it tonight for fajitas. Is there any way this wont come out tough and chewy?
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Maybe he could velvet it with baking soda? -
im actually really curious as to how this goes. everything in me says disaster but ive never nailed brisket so maybe this is the way, lolComment
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What's the chance he cut it across the grain? That would certainly help.Comment
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If it doesn’t work out he can always make chili with the leftovers.Comment
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If it’s sliced thin and marinated it probably would be similar to some cuts from Korean BBQ.Comment
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Going to the store for skirt and coming back with brisket; that is certainly a weird twist to a day.
The marinade will certainly help, but my feeling this is going to come out a little tough. The thinness of the slices will help. Also cutting up into small cubes will also help immensely.Comment
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Waiting to see what happens here!Comment
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Interested to see the results.Comment
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There’s only one way to find outComment
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I agree that slicing thin and across the grain is key. If he hasn't done this, I'd cut it down like for a stir fry. Might have to do something creative with it.Comment
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Can grind and make taco meat instead.Comment
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If hot and fast doesn't work, I would be tempted the skewer the slices cook slow as kabobs. Dinner might be late, however
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meat tenderizer, Adolf's maybe?
Pineapple juice? Pineapple is mainly used in the form of juice to the marinade to tenderize the meat and add flavor. However, pineapple pulp in minced form can also be used for the same purpose.
Why Pineapple Makes A Good Meat Tenderizer (tastingtable.com)Comment
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