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33 votes
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Is this meat that I was told was brisket in Barcelona the same as U.S. brisket?

That looks like a pretty typical brisket to this American. The tricky thing is that "brisket" means different things. I'll put aside that butcher cuts are different around the globe, and ...
AMtwo's user avatar
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23 votes

Is this meat that I was told was brisket in Barcelona the same as U.S. brisket?

American butcher here. Started as a youth dressing out beeves with grandpa and uncles, studied meat processing as a vocational training in 11th and 12 grades (in the early 90's), and have worked ...
Haw'n Hillbilly's user avatar
13 votes

can tough brisket get softer?

Well there is good news and bad news. The good news is, if you keep cooking it, the proteins will eventually break down and the meat will get softer. The bad news is, the boiling for so long may have ...
Escoce's user avatar
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8 votes

Rescuing a tough brisket roast

Brisket is not a roasting cut; you didn't miss your train, it never left the station. Brisket is a very tough cut because of the presence of collagen, which breaks down at 72°C, and needs the presence ...
GdD's user avatar
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7 votes
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Smoker or Sous Vide first?

Smoke first, then sous vide. There are a few reasons as to why you could smoke first: (i) It has been shown that cold food/meat will take on smoke flavor better than warm meat (Source: AmazingRibs) ...
Jin's user avatar
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6 votes
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Are long brines neccesary for sous vide?

Typically brines are for tenderizing and penetrating flavour into the meat. The use of the brine would be to break down the tough meat Though a sous vide does tenderize mildly with the long cooking ...
Jade So's user avatar
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4 votes

Brisket been cooking for 4 hours and rock hard -- what am I doing wrong?

Brisket takes a long time as it's so tough to begin with, just keep cooking it. It may take another 2 or more hours to get tender. Just be patient, with brisket you have to cook for a result not a ...
GdD's user avatar
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4 votes

Safety of Sous-Vide for long cooking times

The reduction or elimination of pathogens in cooked food is not simply a factor of temperature, but a factor of temperature AND time. Lower temps typically mean longer cooks. This changes the texture ...
moscafj's user avatar
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4 votes
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How long can my smoked brisket stay in holding?

Well, I might as well answer my own question. After 4 hours holding inside of a beer cooler, wrapped in towels, the internal temperature of my brisket went from 200 down to 146. I have read that 140 ...
Safado's user avatar
  • 161
4 votes

Can you add seasoning halfway through cooking with sous vide

That is not a problem. If you are just lifting the bag, adding an ingredient, and returning it to the water it should not be an issue. You are not going to change the temperature in that amount of ...
moscafj's user avatar
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3 votes
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Can you add seasoning halfway through cooking with sous vide

I would think that it wouldn't be ideal ... but if you work quickly it shouldn't cause too much problem. (basically, you want to work quickly enough that the meat doesn't cool down significantly). ...
Joe's user avatar
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3 votes
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Meat defrosting too fast

Refreeze it. You know how long it will take to thaw now, so put it back in the freezer if you are concerned. There's all sorts of myths saying re-freezing is bad but there's no risk. It may impact the ...
GdD's user avatar
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3 votes

How do I keep brisket moist overnight?

Smoking a brisket until it hits around 160F and then finishing it in the oven is a common way to cook brisket. Meat doesn't benefit much from further smoking after it hits 160F or so, and the oven is ...
Kenster's user avatar
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3 votes
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What part of the brisket is sold in UK?

Most brisket I've seen in the UK is flat, although I've seen point as well occasionally. The recipe should work fine for both unless you have a really thick point. With a thick point you could cut it ...
GdD's user avatar
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3 votes
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Keep bbq off the smoker warm or reheat?

Not a dumb question at all! After the brisket is done cooking and has rested in a cooler, you can wrap it tightly in aluminum foil or butcher paper. Wrapping helps to retain moisture and keep the ...
Ms Designer's user avatar
2 votes

How long can uncooked brisket be refrigerated after defrosting?

I believe 3-5 days is the basic guidance for keeping raw, defrosted whole cuts of meat in the refrigerator (See FoodSafety.gov). Packaging has nothing to do with this. Temperature is critical (below ...
moscafj's user avatar
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2 votes
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Safety of Sous-Vide for long cooking times

According to ChefSteps, tough cuts, like brisket, is where sous vide really shines. If a company that specializes in sous vide is advocating for the use of it on brisket, I would trust that it is ...
Evan Nowak's user avatar
2 votes

Smoker or Sous Vide first?

I have to disagree, sous vide first 129F 72 hours. It will be cooked and edible. Next cool down the brisket with cool water in the sous vide tank, remove wrapper, dry off and then prep as you would a ...
Bob Daye's user avatar
2 votes
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Why am I not getting any smoke out of my smoking pouch?

It is possible that you didn't poke big enough holes, or that the heat from the burner was not enough to cause the pellets to smoulder. You need to place the packet on the burner directly (actually on ...
bob1's user avatar
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2 votes

Should I marinade brisket for smoking overnight, or only do a dry rub?

Marination is a surface treatment. So, you are not getting any added benefit by marinating over night. The only thing that generally penetrates is salt, which might happen, depending on the quantity ...
moscafj's user avatar
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2 votes
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Slow cook beef brisket slices method

The process for cooking slices of brisket is the same for a whole piece, the time involved is needed to break down the tough collagen. Slices the size of yours will take a bit less time to cook than a ...
GdD's user avatar
  • 75.4k
2 votes

Can you add seasoning halfway through cooking with sous vide

With the important exception of salt, there’s little to no difference between adding things to the bag pre-cook, mid-cook, or post-cook. Go ahead and do it, but there’s no reason to worry about it. ...
Preston's user avatar
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2 votes
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Is it okay to marinate brisket for 48 hours?

Generally, yes, you can leave a brisket in a marinade for 48 hours or even longer. The exception would be a marinade that is very highly acidic, but not that's not likely to be a problem with a ...
Jolenealaska's user avatar
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2 votes

Pastrami dry cure calculator

No difference in pork vs. beef...you are looking for 0.25% pink salt #1 per pound to clear the safety hurdle for preservation of cured meat. So, I would say your calculation is correct from a ...
moscafj's user avatar
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1 vote
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Can I pre-smoke a brisket safely?

Yes, it can be done safely if you cook it fully (do not only partially cook it), chill it down quickly and keep it cold in transit. You want to minimize the time that it's in the 'food danger zone' (...
Joe's user avatar
  • 80k
1 vote

Rescuing a tough brisket roast

Brisket isn't the greatest cut for roasting, but it is possible. If you haven't fully sliced it, you can submerge it 2/3 in stock and cook it at 140 °C for about three hours or until tender. Then ...
witch-of-winter's user avatar
1 vote

Reheating whole Brisket w/out drying out

Reheating a brisket will generally dry it out a bit more. It will depend on the quality of the brisket whether this will lead it to become too dry. Moisture in cooked briskets is actually mostly fat. ...
Jaap Haagmans's user avatar
1 vote

What makes sous vide brisket tender?

The low, constant temperature balanced the hydrolysis of collagen into gelatin with keeping the other meat proteins from over coagulating. Based on a cursory search on the internet, hydrolysis of ...
Adam Gluntz's user avatar
1 vote
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Can a beef brisket be tenderized by cooking a second time?

Yes, you can cook it a second time and it may help. When you cook meat two things will happen (well, more than two...). One is that it will lose moisture. The longer you cook it the more moisture (i....
myklbykl's user avatar
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1 vote
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How can brisket have separable lean and fat, when it is trimmed to 0" fat?

Lean brisket and fatty brisket refer to two different parts of the cut. Lean is also known as the flat. Fatty refers to the point, a separate fatty muscle group that sits on top of the flat. ...
Preston's user avatar
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