I was talking to the owner of the BBQ restaurant I frequently visit for food and I have always enjoyed her Brisket. I asked her how she prepared it and she actually rolls and ties up the brisket after trimming and seasoning it. She said she starts at the flat and rolls it up then ties it up. She says this keeps the flat from drying out and makes it so she can fit more in her smoker. She did say it takes a bit longer but since she puts the briskets on at 9:00 PM time is really not a factor. I asked her about "bark" formation and she asked back "Is my Brisket Great". I had to give it to her she was correct. She serves the brisket either cubed or shredded so slice ing is not an issue for her.
Has anybody here ever rolled and tied a brisket?
Has anybody here ever rolled and tied a brisket?
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