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Brisket: Marinade vs HIgh Internal Temp?
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Posts: 433
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
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You would have to jaccard the daylights out of it before the marinade and slice it paper thin I think
Steve
Caledon, ON
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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 -
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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