Quote:
Originally Posted by nathan_slatter
explain the aging brisket to me -- I've never done that. And considering my favorite is brisket, I need to know...  |
You have heard of aging meat? where you hang a piece of beef in a cooler and let is stay there exposed to the elements for a period of time?
well, im using my meat drawer to draw out some of the excess liquid and allow it to age a bit. I dont know exactly what all it does but Alton Brown recomends it for Rib roast so i figure it cant be bad for Brisket...
we shall see.
This is Altons take on the rib roast and I assure you it is outstanding. i figured I would try it for the brisket...(first part is on ageing.)
http://www.foodnetwork.com/food/reci...ml?rsrc=search
Threaded Mode
