Home Video Why You Should Avoid Grilling Brisket – Tasting Table

Why You Should Avoid Grilling Brisket – Tasting Table

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Why You Should Avoid Grilling Brisket – Tasting Table

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The brisket is full of connective tissue and collagen. Normally, you cook brisket by holding the temperature between 160 and 205 degrees Fahrenheit. It’s within this temperature range that collagen becomes gelatin, given enough time, resulting in a beautifully made brisket. Chances are your grill is going to have a tough time not going over that temperature range. And even if it does hit the sweet spot, you’ll have your work cut out for you keeping it constantly within that range for the several hours needed to complete the process — especially if you’re using a charcoal grill.

You can find a few recipes online that tell you how to cook a brisket on a grill, but take their advice with a grain of salt. It’s well understood that the only way to keep your brisket from becoming a beef brick is the low and slow method which grills are not known for. This isn’t just a common preference, the very structure of the meat itself requires a different approach. Incredibly, one of the toughest pieces of meat is commonly known for just how juicy and tender it can get, but that’s a testament to all the world-class chefs out there getting down to the fundamentals and making it work. A grill isn’t the tool they use for this challenge. 

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