Posted on May 21, 2023

Brisket breakdown: The chemistry that transforms this tough cut of meat to juicy deliciousness

PO1 William "Chip" Nagel

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I Don't Need to See This! I Been Working Next to Jack Stack Most of this Month! The Smell is Heavenly!

Brisket breakdown: The chemistry that transforms this tough cut of meat to juicy deliciousness

Posted from wbur.org

Posted in these groups: Western bbq graphic

BBQ

Food/Chow

Posted >1 y ago

Responses: 3

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Lt Col Charlie Brown

Posted >1 y ago

We all have our favorite recipes. We slow cook ours on the smoker

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Lt Col Scott Shuttleworth

Posted >1 y ago

Learned how to cook brisket when I was stationed in Texas. Light rub, placed fat side up, 200 degrees low and slow for about 12-14 hours...do not lift the lid. Mesquite is good but pecan is better!

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PO1 William "Chip" Nagel

>1 y

Lt Col Scott Shuttleworth Pecan Brisket? OMG that Sounds Good!

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Lt Col Scott Shuttleworth

>1 y

PO1 William "Chip" Nagel that pecan wood smoke really sets it off

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SFC Joe S. Davis Jr., MSM, DSL

Posted >1 y ago

PO1 William "Chip" Nagel good day Brother William, always informational and of the most interesting. Thanks for sharing, have a blessed day!

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Brisket breakdown: The chemistry that transforms this tough cut of meat to juicy deliciousness

Brisket breakdown: The chemistry that transforms this tough cut of meat to juicy deliciousness

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