So, after cooking several briskets at home, under various interesting recipes, I'm wondering how the "home OCD process" compares to the average process at restaurants that serve good brisket.
Recommended home brisket prep/cooking techniques include, but are not limited to:
1. Aging in 35-38 degree temperatures.
2. Dry brining.
3. Injecting.
4. Applying custom rubs, many of which include 8+ ingredients.
5. Cooking for hours, then wrapping at 165 degrees.
6. Continued cooking until 200 degrees.
7. Storing in a faux cambro for 1-4 hours.
I'm wondering how much of this process is followed by restaurants that produce good brisket. Do they really go to this much trouble, while still making a profit?
I'm gonna guess "no".
But I really don't know for sure. Can anyone offer first-hand knowledge?
Thanks in advance.
Recommended home brisket prep/cooking techniques include, but are not limited to:
1. Aging in 35-38 degree temperatures.
2. Dry brining.
3. Injecting.
4. Applying custom rubs, many of which include 8+ ingredients.
5. Cooking for hours, then wrapping at 165 degrees.
6. Continued cooking until 200 degrees.
7. Storing in a faux cambro for 1-4 hours.
I'm wondering how much of this process is followed by restaurants that produce good brisket. Do they really go to this much trouble, while still making a profit?
I'm gonna guess "no".
But I really don't know for sure. Can anyone offer first-hand knowledge?
Thanks in advance.
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