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  • AtricleZine - Competition BBQ Brisket Selection and Preperation

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    ve a chewy result.

    Properly cooked brisket slices will stretch slightly then give and break, indicating c

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    Beef brisket comes from the front shoulder of the animal; this is the muscle it uses to pick itself up off of the ground. It is arguably the toughest piece of meat to cook properly as there is a thin line between good and bad brisket.

    The tendency is to overcook, which may give you a great taste, but the texture would be “fall apart” tender. Undercooking, on the other hand, does not break down the connective tissues enough and you have a chewy result.

    Properly cooked brisket slices will stretch slightly then give and break, indicating co

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    he ground. It is arguably the toughest piece of meat to cook properly as there is a thin line between good and bad brisket.

    The tendency is to overcook, which may give you a great taste, but the texture would be “fall apart” tender. Undercooking, on the other hand, does not break down the connective tissues enough and you have a chewy result.

    Properly cooked brisket slices will stretch slightly then give and break, indicating c

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    bad brisket.

    The tendency is to overcook, which may give you a great taste, but the texture would be “fall apart” tender. Undercooking, on the other hand, does not break down the connective tissues enough and you have a chewy result.

    Properly cooked brisket slices will stretch slightly then give and break, indicating c

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    l apart” tender. Undercooking, on the other hand, does not break down the connective tissues enough and you have a chewy result.

    Properly cooked brisket slices will stretch slightly then give and break, indicating c

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    ve a chewy result.

    Properly cooked brisket slices will stretch slightly then give and break, indicating correct texture. It is not a rubbery or crumbling product, but somewhere in between.

    A packer cut brisket contains two distinct muscles, the point and the flat. The flat has an even grain and a fat cap, it is the piece that all competition cooks use. It is leaner than the point.

    Briskets are sold three ways, the flat alone, the packer and occasionally just the point. In order to ensure we have the trim we want, almost all compe

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