by Sinan Agacik 4 min read
Last week, we were all busy getting ready for the traditional turkey. Now that the rush of Black Friday is over its that time of the year to throw the Mesquite into the pit along with a nice piece of beef brisket as most good Texans reading us would do.
Btw, do you know the difference between a standard brisket and the Texan counterpart? easy, is all about the cut itself...
When you go to your local butcher, meats labeled as ‘brisket’ come from the breast section just below the chuck (there are two per carcass), and consists of two distinct areas separated by a layer of fat. The point or deckle is the richly marbled, fatty section that sits on top of the flat, the bigger, leaner bottom section. Texan brisket, however, is a full, packer cut brisket point and flat intact, usually weighing anywhere from 8 to 12-plus pounds.
We want to share this innovative recipe with you. It is easy and honestly, finger-licking good! First things first, let’s get ready.
Overall, it takes 10 – 18 hours depending on the thickness of the meat. This is a cook for “low and slow” temperatures (225°F/107°C to 250°F/121°C).
For this recipe The MeatStick WiFi Bridge is the perfect pairing as the Stick has a battery life of up to 24-hours and can easily withstand above-mentioned temperatures, additionally, the WiFi Bridge Set will enable you to get real-time data anywhere you are, so you can actually go about your life while your brisket is cooking!
*Extra Tip* Pair with a glass of Cabernet Sauvignon and accompany with a side of Gingery Roasted Butternut Squash & Sweet Potatoes.
Remember, The MeatStick will keep its eyes on your low & slow cook so you can keep yours doing what you like the most, spending time with family & friends.
Whether you are from Texas, or anywhere else, get The MeatStick WiFi Bridge Set today! and start cooking mouthwatering dinners!
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