I was given a brisket today, I am not experienced in challenging cuts and this one is way beyond me. The calf was a young bull that started showing aggression. I was told the steaks were very lean and tough but tasted good. This brisket is very thin and in 3 pieces. I have trimmed it to remove hard fat and a lot of very thin area. I have beat the hello out of it with a spiked tenderizer and it is dry brining in the fridge. I hope to smoke this tomorrow
Suggestions?
Pretty sure it's very tough.
Can I stack / layer the meat?
Should I start it lower than 220 and extend the cook
Or should I feed it to the dog and grill a burger?
It's against my nature to be wasteful but…
Suggestions?
Pretty sure it's very tough.
Can I stack / layer the meat?
Should I start it lower than 220 and extend the cook
Or should I feed it to the dog and grill a burger?
It's against my nature to be wasteful but…