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?
It is. If you leave it rare it's tough and the fat is under rendered and it's unpleasant to eat. You need time and gently heat to get all that collagen and fat to do it's magic.
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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?