Moved from charcoal to wood, lost my mojo

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el luchador
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Re: Moved from charcoal to wood, lost my mojo

Postby el luchador » Sat Dec 09, 2017 1:10 am

FAT wrote:
el luchador wrote:regarding brisket. two things that will help you immensely.

1. wet age in the cryovac at least 30-45 days. this breaks down the meat and makes it more tender.
2. dry brine at least 4 days. the salt changes the chemical makeup of the meat and helps it hold moisture.

try it. you will like it.




Are you saying leave it in package and let it set in refrigerator for 45 days?


thats correct.a lot of top bbq comp teams wet age their brisket.

I do not recommend this for pork or chicken. only beef

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