Just the cut itself. When cooked properly makes a tasty treat and so versatile.
This brisket was destined for a molasses brine and a hot grill.
To be sure, brining isn't something I do on a regular basis. Mostly, I cook everything fast and hot with little patience for brining or marinating or glazing or basting...but sometimes, the day is just right.
Step 1: Brine
In a large stainless bowl I combined slivers of garlic a generous pour of molasses, salt, pepper, chili flakes and a cup or so of vinegar. This was rubbed about the beef and then water added just until the meat was covered and allowed to rest in the fridge overnight.
Step 2: Cook
This beast went straight to the grill! Braising, no matter the kind, just wouldn't have done it justice. Get your grill SUPER hot first. you really want to get a big sizzle when you throw the cut on to seal in all of the juices. After a few minutes flip it, turn the heat down, and let it cook on. Make sure to check periodically as any fat may burn. Try Try TRY! to handle your meat as little as possible! And ever EVER pierce!
When is it done? I like my beef on the rare side. Use a thermometer if you want to be precise. I rely on the thumb trick. With your palm up squeeze the base joint of your thumb toward the center of your hand. The super squishy part where the flesh between your index and thumb lie is rare, as you travel down to the base (the meaty part of your thumb) toward your wrist it resembles the texture of a more and more well done cut.
With practice, you'll be able to test the doneness of a cut of meat simply by a well placed finger poke. Springy? still red. Well done will be far more firm.
Step 3? Don't forget to let it rest at least 10-15 minutes. It's perhaps the most important part of the whole thing.
Step 4. EAT!!!! (my favorite part)
What kind of vinegar did you use in the brine?
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