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Easy Baked Beef Brisket – Slow and Low is Not the Tempo

By foodwishes@yahoo.com (Chef John) Remember that time you waited all day for your “low and slow” beef brisket to finish cooking, and once it finally did, it was dry? It left you disappointed, disillusioned, and wondering what went wrong. Well, I won’t bore you with all the scientific, easy-to-Google details, but basically meat can “stall” during long, low-heat methods, and never reach the proper internal temperature to fully release all the succulent goodness. If you really nail it, the results can be amazing, and I’ve gotten lucky a few times on the smoker, but this significantly faster method is much less risky. Unless …read more

Source:: Food Wishes

      

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