I Tested Every EXTREME Brisket Recipe

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Start by cooking the brisket rotisserie style directly over fire for 7 hours.

Check the brisket after 7 hours, noting it looks beautiful and tender with caramelized fat.

Slice the brisket, noting it doesn't have the same pullable texture as a low and slow brisket.

Prepare to make the world's biggest burnt end by scoring the fatty point of the brisket to increase surface area for smoke and seasoning.

Put the scored brisket on the smoker for 12 hours.

After 12 hours, check the burnt ends, noting they have separated and popped out as hoped.

Sauce the burnt ends, focusing on the point side, and put it back on the smoker to tack up.

Slice into the finished burnt end, noting the big caramelized burnt ends over juicy meat.

Attempt to cook brisket in the microwave for 60 minutes, checking progress at 30 minutes and flipping it around.

After 1 hour and 45 minutes in the microwave, check the brisket, noting it has a good-looking crust and smells delicious.

Slice into the microwaved brisket, noting it has good moisture and a surprising texture.

Trim the brisket aggressively to prepare it for making brasola, a type of beef prosciutto.

Prepare a salt cure with roughly 2.5% of the meat weight in salt and a variety of herbs, seasoning thoroughly.

Vacuum seal the brisket with the salt and herbs, letting it sit in the fridge for about a week.

After 10 days of curing, prepare the brisket for air drying on a rack.

Place the cured brisket into a curing chamber for 10 weeks.

Cooking Techniques

Equipment Needed

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