Brisket Steaks

After some good help from the CS community, did some rolled brisket at 54.5C for two days and served like steaks last night. unbelievable

. Really cheap and a complete crowd pleaser. If y

ou haven't tried it you should as people will be so surprised when you dish it up.

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Comments

Amos_Schorr_168815

Where can I find info on this method? Because given how connective tissue has the tendency to get very gel-y and unctuous (moreso than plain fat from what I've seen), I really can't imagine a brisket resembling a steak in texture or mouthfeel.

The_London_Glutton_238897

I mean I called it steaks but that's really because of how I sliced it. They're both tender and quite dense. Bit hard to explain really but you should give it a go.

Amos_Schorr_168815

I want to. But I also want to smoke it.... Smoke adheres better to moisture, so I should probably finish it in the smoker at a high temp.

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