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Wagyu Brisket

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Comments

  • cazzy
    cazzy Posts: 9,136
    edited January 2015
    BRush00 said:

    @cazzy - for what it's worth; I plan a FTC period for my pulled pork, etc.... but only 2 hours - and really, I only plan for it as 'buffer time' before dinner.  That way, if i'm running behind schedule (or the brisket is), I'm actually still good.

    FTC itself isn't necessary I'd agree, but I wouldn't say it's ridiculous to plan ahead for some buffer time....

     

    Not ridiculous to do it...ridiculous to plan for it when nothing else is pending, like your other Cook. With a butt...it doesn't bother me at all as a softer bark is not a problem for something you're pulling. For brisket, I protect my bark like it's my unlimited data plan. :P

    Some people treat these butts and briskets like fine cuts so the juices can redistribute. There are no juices to redistribute in something you're purposely overcooking to break down collagen. The moisture is gelatin, not juice per say, so there is nothing to redistribute. Slice it when you can handle it or just get 1st degree burns and get after it. :D
    Just a hack that makes some $hitty BBQ....
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  • BYS1981
    BYS1981 Posts: 2,533
    edited January 2015
    Search for the travis brisket method. ...


    :D
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