Do you cut brisket against the grain?

Table of Contents:

1. Do you cut brisket against the grain?
2. How do you rest Aaron Franklin's brisket?
3. How do you hold a brisket for servicing?
4. Can I smoke a brisket in 2 stages?
5. What's the best internal temp for brisket?
6. Can you smoke a brisket at 185?

Do you cut brisket against the grain?

The muscle of the flat all runs the same direction, so it is pretty simple to get beautifully uniform slices that all run the same direction. Always cut against the grain! Just make sure that each piece gets a good piece of the delicious seasoned bark while you slice and you're good to go!

How do you rest Aaron Franklin's brisket?

The brisket is done when it's tender around 205 degrees, pulled it off the smoker and wrap it in towels and let it rest for one to two hours. It will carryover cooking, getting more tender and reabsorb juices.

How do you hold a brisket for servicing?

For food safety, cooked brisket must be held above 140°F, so restaurants will use a holding oven to keep brisket at or above that temperature between the time the meat exits the pit (perhaps after a short cool down at room temperature to stop the cooking process) and when it's sliced and served to customers.

Can I smoke a brisket in 2 stages?

All meat temperatures noted are from the thickest part of the brisket. This method uses two stages of cooking. We use a smoker temperature between 225°F and 250°F throughout, however you can use higher temps (especially for the second stage). Note this method will result in a dark but softer bark.

What's the best internal temp for brisket?

195°F

Can you smoke a brisket at 185?

The brisket is done when the temperature reaches 180 degrees to 185 degrees F internally or when a fork slides easily in and out of the meat. ... Wrap tightly with foil and put in the cooker part of the cooking chamber when the temperature is approximately 150 degrees F.