BBQ Sauces, Rubs & Marinades For Dummies® by Traci Cumbay & Tom Schneider

Author:Traci Cumbay & Tom Schneider
Language: eng
Format: epub
Publisher: Wiley

1 In large bowl, mix all ingredients.

2 Use immediately or cover and store in refrigerator.

Hard-working muscles are the hardest to cook to tenderness, and brisket comes in large part from a cow’s pectoral muscle, one of the toughest parts of the cow — in both senses of the word.

Turning a tough cut tender is very different from just tossing a New York strip onto the grill. Brisket needs to reach a higher internal temperature than other cuts of beef do before it’s at its best. Make sure you bring your brisket to an internal temperature of at least 185 degrees. (See Chapter 4 for more information on target internal temperatures and for the basics about cooking brisket.) Anything less than 185 degrees and you haven’t given the collagen enough time to break down. Experiment with cooking brisket even to as high a temperature as 195 degrees as you figure out which method produces the texture you like best.

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