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Brisket: Marinade vs HIgh Internal Temp?

Would you serve a brisket cooked to 150° internal temperature? What if you had marinaded it for 48 hours in an acidic/slightly sugary marinade? I'm aware that marinading can help tenderize meat, but this sounds implausible to me.

Every time my elbow bends my mouth flies open.

Comments

  • Little StevenLittle Steven Posts: 27,408
    You would have to jaccard the daylights out of it before the marinade  and slice it paper thin I think

    Steve 

    Caledon, ON

     

  • boatbumboatbum Posts: 1,273

    Doesn't sound interesting to me.   Not sure I understand the logic of why a person just doesn't cook it till its done.

     

    Cookin in Texas
  • ParallelParallel Posts: 432
    That's what I thought. Oh well... if dude is content eating shoe leather who am I to stop him... LOL.

    Every time my elbow bends my mouth flies open.
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