Now I know why the meat looks the way it does because of a high heat wash for the longest time when the meat looked discolored I thought that meant the meat was going bad. Thank you for this video, I learned something today.
I always cook my brisket fat side down to protect the the meat. Plus I inject so I don't want the juices running out. Also I did not hear him talk about wrapping the brisket. I usually wrap with butcher paper or foil with broth inside.
Fat side up for 2 reasons one it will stay juicy giving a great flavor two is sometimes on a pellet grill you can get too much smoke from the fat that gives the bark a bad taste on a propane grill or a wood smoker there’s a good chance you can have a flame up because of the grease from the fat falling directly on the fire also called a flash flame
How long would a packer brisket that is sealed in wrapper still last in the refrigerator before spoiling? I had a brisket in the freeser that I took out about 5 days ago from freezer into fridge to thaw out. Now its raining for the next 2 days so I am wanting to wait it out until I can smoke it, but my wife is tripping about how we need to cook it today in the oven. Anyways. I feel like it will be fine another 2 days, but could be wrong. Whats the science? I hate to open the pack i.e oxigenate any aerobic bacteria. I suppose it all depends on how sanitary the conditions of the packing plant were? Or are there naturally occurring compounds within the meat that cause it to spoil regardless?
Every video on You Tube shows people cooking the brisket fat side up. I cooked one last month and that's exactly how I cooked it and it was absolutely tender and delicious. You need to check out some other videos on how to cook a brisket.
