You can actually just microwave frozen meat to make it sliceable, yet still frozen. I do it all the time with pork loin, meat is still 32f with frozen crystals , but soft enough you can slice it with knife… I always cut partially frozen stuff for Chinese food, for thin slices. Fine to refreeze remainder.
What's your next Meat Project?
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samspade Yep, you had me at the photo of the burnt ends. Looks great.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
samspade Looks perfectly cooked to the easy slicing stage
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samspade I think it was Meathead on the Amazing Ribs site that coined a term I always remember to describe the perfect stage of done-ness for a brisket .
Meathead called it the “WubbaWabba” texture that describes when the tough connective collagen tissue throughout a brisket breaks down from the sustained moist heat into a soft gelatinous goo. Stick a fork in it when it done and it goes Wubbawabba. Love it. -
samspade Lovin’ some burnt ends. All the rest of the pics were good. But, my taste buds kept stopping at the pan of burnt ends. LOL
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
samspade thats a thing a beauty, especially those burnt ends.
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samspade Ya got yer selves some of the Awesomeness right there!
Remember all, that the 20? temp is an approximate IT of doneness. the real temp is when a pointy device inserts without restriction.I had a prime grade whole packer that was done before an IT of 190!! Say What??!! I decided to start to poke it after the IT temp was 192 thinking it was time and getting close, WRONG!! IT was already done!! Best packer I’d ever done at that!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
samspade it all looks great
congrats -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
@dennyo-s great brisket info right there. Thanks
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cdavis said in What's your next Meat Project?:
@dennyo-s great brisket info right there. Thanks
Thanks Chef!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
samspade Looks delicious.
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