What Meathead Goldwyn taught me about brisket

I recently listened to Milkstreet Radio and caught a discussion focused on brisket with chef, cookbook author, and BBQ enthusiast, Meathead. I picked up some new insights today.

Trim the cap.

Only leave 1/4 inch, which will reduce to 1/8 inch when done.

Smoke the Brisket for 2 Hours

After that, it can be finished in the oven. Wrap the brisket in butcher paper and foil - this keeps the juices from leaching - and put it in a 300-degree oven. Once the internal temp has reached 160, unwrap and brown in the oven if desired - the brisket is cooked.

Allow to rest before serving

Recipes and techniques are meant to evolve. Don't be afraid to try something new!

Here's the link - Learn more about briskets and grilled pizzas

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