/ck/ - Food & Cooking

>>17180636

OP here. I usually don't respond to Jews and haters; but I will on this one.

Due to an early finish at 2AM; I re-wrapped in foil and placed in an insulated cooler I had warmed up using hot water bottles and towels.

It rested nicely for 9 hours and the internal temp was 142 when I pulled it out to serve.

(Being white means I can afford good coolers.)

I cut it thick because A: thin slicing is a cover up for overdone or tough brisket; and B: because I prefer thick slices for sandwiches.

I believe that brisket tastes better several hours later, or even the day after, cooking; and that a properly cooked brisket can take one rewarming.

This honestly isn't a delicacy except to bisexuals and coastal types. It's a tough piece of meat salted half to death and cooked through doneness that winds up tasting pretty good.

You "rest" a ribeye roast or good tenderloin. Brisket you serve when convenient. "Time" is for women and employees.

Merry Christmas again, except to Jews, women, and precise meat resters.