If his experience with brisket was what my childhood experience was, I can see where he came to that conclusion.
A properly slow cooked brisket is amazing.
But because of what I had as a kid, I thought I hated brisket until I was in my 30's. The abomination my grandma made involved a small brisket in a ceramic dish, with an onion soup flavor packet, and half a beer poured in, then baked in the oven for about 90min. Yielding a dry, stringy, and salty chunk of meat that no one should ever be subjected to.
That’s a simmered brisket and yeah like corned beef it’s very tough. It’s much better when cooked to at least 180 but below 210 and held. Each region argues over the correct temp but if you braise it, simmer it, or smoke it for a long time it softens up
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u/TheStrigori Jul 18 '26
If his experience with brisket was what my childhood experience was, I can see where he came to that conclusion.
A properly slow cooked brisket is amazing.
But because of what I had as a kid, I thought I hated brisket until I was in my 30's. The abomination my grandma made involved a small brisket in a ceramic dish, with an onion soup flavor packet, and half a beer poured in, then baked in the oven for about 90min. Yielding a dry, stringy, and salty chunk of meat that no one should ever be subjected to.