Tried to follow the Almost Katz's recipe carefully. Came out well, I think.
Pluses: I desalinated for over 24 hours, but did not change the water. That resulted in a saltiness level that was entirely acceptable. The results looked and tasted great, with the right look and flavor.
Minuses: it's a little dry. Rather than steaming, I treated it like a brisket, wrapping in butcher paper at 203 degrees and letting it sit in a faux cambro for a couple of hours. I also used two pieces of flat rather than point (I had no choice), so next time I'm going to do steaming and/or use point for comparison.
Overall, though, I'd call the maiden voyage a success. Should be good eating all week!
Pluses: I desalinated for over 24 hours, but did not change the water. That resulted in a saltiness level that was entirely acceptable. The results looked and tasted great, with the right look and flavor.
Minuses: it's a little dry. Rather than steaming, I treated it like a brisket, wrapping in butcher paper at 203 degrees and letting it sit in a faux cambro for a couple of hours. I also used two pieces of flat rather than point (I had no choice), so next time I'm going to do steaming and/or use point for comparison.
Overall, though, I'd call the maiden voyage a success. Should be good eating all week!
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