Hi!
When cooking brisket, what key factors would you say are important to get that brisket to wobble like jello when done? Here's what I think, but I would love to hear y'all's opinion on the matter. After all, this is real important stuff
1. Meat selection. Marbling is key.
2. Don't cook it super fast. Allow the cook to take its time. I'm thinking 250-275° F.
3. Wrap in butcher's paper.
4. Allow for a good hold/rest.
Do you agree? Did I miss something? I'm a schemin' an' a plannin' on how to do a brisket that is super wobbly, and the collective brain power in here is my #1 source for advice like this. I've done a ton of briskets, but I'm still learning.
PS I'm thinking backyard cooking, not competition. So I skipped injection et.c. DS
When cooking brisket, what key factors would you say are important to get that brisket to wobble like jello when done? Here's what I think, but I would love to hear y'all's opinion on the matter. After all, this is real important stuff
1. Meat selection. Marbling is key.
2. Don't cook it super fast. Allow the cook to take its time. I'm thinking 250-275° F.
3. Wrap in butcher's paper.
4. Allow for a good hold/rest.
Do you agree? Did I miss something? I'm a schemin' an' a plannin' on how to do a brisket that is super wobbly, and the collective brain power in here is my #1 source for advice like this. I've done a ton of briskets, but I'm still learning.
PS I'm thinking backyard cooking, not competition. So I skipped injection et.c. DS
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