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Just realized I've been resting meat on the wrong side for 8 years
A buddy in Memphis pointed out that my brisket always had that dry top layer because I was letting it rest fat-cap up, not down. Has anyone else gone that long doing it backwards before someone said something?
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robert_anderson6920d ago
Hold on, if you've been resting fat cap up for 8 years, how do you even slice it? I mean, with the fat on top, are you trimming it off or flipping the whole brisket right before you cut? Because that dry layer might be from the fat not rendering down through the meat the whole time it rests. Just curious what your actual slicing method looks like after that long rest, fat side up or what?
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rubyschmidt20d ago
That tip from your buddy is solid, but the dry top usually comes from the heat and time, not the fat cap side. Flipping it can help keep the bottom moist, but it is not a fix for everything.
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