Recent content by Tim Zernick

I totally agree with J Reyes. Foiling is converting from slow cooking to braising. Braising is one of the most effective mean to break down connective tissue and collagen. As far as smoking, meat is too tight at about 140 to absorb much smoke.

I am firing off a high heater this Sunday. I hope it come out as good.

My understanding of the fast cook method requires a very high quality brisket like wagu or Kobe. They have far less connective tissues to break down. No matter, the three ways to break up tough meat are low and slow. Connective tissue breaks down starting at 160. Collegen starts leaching out...