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Cooking Forum
Brisket Gurus?? Advice
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<blockquote data-quote="Popcorn" data-source="post: 5655778" data-attributes="member: 20151"><p>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 </p><p>Suggestions?</p><p>Pretty sure it's very tough.</p><p>Can I stack / layer the meat?</p><p>Should I start it lower than 220 and extend the cook</p><p>Or should I feed it to the dog and grill a burger?</p><p>It's against my nature to be wasteful but…</p></blockquote><p></p>
[QUOTE="Popcorn, post: 5655778, member: 20151"] 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… [/QUOTE]
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