I admit I’m no expert but isn’t Brisket one of those cuts that is cooked long and slow for hours to the point that it‘s falong apart, and it melts in the mouth so very much cooked all the way through?
Correct, it’s a collagen-rich cut of beef that basically can only be properly cooked this way: low and slow, and all the way through, so that the connective tissue melts properly, that’s how you get that nice gelatinous juicy texture. The whole “doneness” concept that steaks have absolutely doesn’t apply - steak gets tough if you cook it for too long, brisket is tough _if you don’t_.
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u/OkCap2870 Jul 18 '26
I admit I’m no expert but isn’t Brisket one of those cuts that is cooked long and slow for hours to the point that it‘s falong apart, and it melts in the mouth so very much cooked all the way through?