I haven't tried your method with pastrami yet, Polarbear777 , but I intend to. In light of Meathead's comments about QVQ being only marginally better than SVQ, if at all, are you going to change up your method to SVQ? I say if it ain't broke don't fix it, but that's based on one ornery skinny brisket flat that turned out great using your QVQ method.
Kathryn
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Please help with cooking technique on a "unique" brisket butcher (and not by me!)
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troymeister , they're not my instructions so much as Polarbear777 's method. He's the genius here.
I think you'll like brisket prepared this way, though. My family sure did. I had planned on serving one brisket dinner and using the leftovers for chili. There were no leftovers, it was that good.
Kathryn
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With beef it's your choice, on the one hand not wrapping will help dry it out some for bark development, or at least that's a theory. One the other hand, I don't care much for raw meat int he open so I wrap with plastic wrap or vac-seal it. Chicken or pork should always be wrapped for safety to avoid cross contamination.
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Yeah in Texas they know what you mean. Around here if you say the name of any cut they look at you like you are from another planet.
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.5 inch to .75" thick steaks??? Nooo! That's a crime against beef.
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Awesome, thanks! You all have made me feel better about these cuts, and all the advice is really helpful. I'll let you know how it turns out!
P.S. When you dry brine, does that mean no wrapping in the fridge? I've never dry brined before; I did it last night and ended up wrapping it, maybe I shouldn't have?
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Thanks so much for that detailed explanation! Unfortunately at the moment, I don't have a way to sous vide, but I will definitely be rectifying that soon, and will save your recipe steps for the future!
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They roll thin brisket all the time in...England, I think is the place.
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Y'all need a new butcher, or to order it "primals intact" Polarbear777 Huskee
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fzxdoc Thank you. If you don't mind I copied your instructions for when I need them in the future.
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