Protein that had a prolonged heat source (cooked) contains loads of moisture. Redistributing The Meat Juices Back Into The Meat Typically these briskets in boxes are left for 2-4 hours with the temperature monitored not to fall below 140F. The only thing after this is waiting, waiting for all of the natural accumulated juices, extra stock, and steam to concentrate back into the protein. If you then entomb the beloved brisket in a sealed container, cooler, or cambro after introducing moisture and wrapping, it creates the desired resting environment. These all have an effect on moisture and the gelatin from fat rehydrating the meat. Wrapping will create insulation, and protect and stop any steam from escaping. You see when a brisket is cooked for hours at temperatures of 200F or higher, all of the water within the proteins will be pushed out as the muscles contract. The logic behind this is to redistribute moisture back into the proteins in a controlled and optimized environment. These teams are also known to add beef stock or inject juice into their finished product before wrapping and closing up. ![]() If you ever go to a judged BBQ competition then professional chefs like Aaron Franklin or Wayne Mueller are likely to grab a cooler or special cambro box. You need to rest your brisket for 2-4 hours in a cooler wrapped in a towel or foil. How Long Should Your Rest Your Brisket For?
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