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Thanks for the info Chris
Just saw this!That's a textbook cook for Brisket, I can see it is moist and the bend is right. The other test is how it pulls from side to side....stretch the slice and it should open up, then spring back a bit with only the tiniest of collagen "spider web" threads visible holding it together.
Can anyone give me advice of sort on brisket feel texture? I know the 'feel' for shorties and pork shoulders but does a brisket flat get to the same point? As well point brisket? The outer of the flat was starting to dry but the inner still moist, had some firmness to it.I don't cook a lot of brisket