Where it all begins
This type of meat is the minimum quality to look for when cooking a good brisket.
What is Choice?
What is the ideal ballpark internal temperature for a brisket?
How long should a brisket be left to rest?
What is an hour or more?
This quality is the true testament of good meat.
What is Marbling?
True or false, a brisket is done when it reaches 200 degrees every time?
What is False?
If you cut a brisket immediately after cooking, what compound will run out?
How thick is the ideal thickness for the fat on the edges of the meat?
What is 3/8ths?
What color smoke indicates improper temperature?
What is Black smoke?
What temperature is ideal for letting a brisket rest?
What is 137.5 degrees?
The three staple ingredients for cooking a brisket are?
What are salt, pepper, and garlic?
What type of smoke indicates good cooking temperature?
What is thin and blue?
How do you cut the meat to ensure maximum tenderness?
What is against the grain?
When worried about too much heat coming up to cook the brisket, on what side do you put the meat side, up or down?
What is meat side up?
What does wrapping a brisket help avoid?
What is The Stall?
What is the most important step for a growing cook?
What is recording results?