Huck’s Hut TV: Huck’s Pedal to the Medal Brisket
While we’re big on the low and slow method of cooking, we’ve been hearing a lot about Myron Mixon’s hot and fast style of cooking. Today we present to you a packer brisket prepared hot and fast.
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May 14th, 2009 at 2:12 pm
That looks great, but there is a reason for low and slow on a number of these cuts of beef. Its because they are tough and need the connective tissues broken down. That brisket looked good and a little fatty, but if you had one that was very lean it would be tough to eat i think. i do like that you cut like a flank steak though to minimize that toughness. You never said if it was any good?
May 16th, 2009 at 7:32 pm
Brisket wasn’t as tender as lo had a good taste and like a lot of first tries not the best results. Stay tuned going to do a side by side lo n slo and pedal to metal.