3 Ways to Evaluate the Brisket That You Get at a Barbecue Restaurant
Posted on: 26 February 2019
When you visit an authentic barbecue restaurant for lunch or dinner, one of the meals that will likely entice you is a plate of brisket. This slow-cooked cut of beef is often one of the most popular items on the menu at barbecue restaurants, and can even sell out quickly depending on the popularity of the establishment. Of course, some barbecue restaurants do a better job of smoking their brisket than others, so being able to carefully evaluate the brisket that you get at one restaurant will allow you to compare it against what you've eaten elsewhere. Here are three ways that you can evaluate this type of meat.
Bark
You might not associate the term "bark" with a cut of beef, within the world of barbecue, the bark refers to the outer edge of the brisket. When you pick up a piece of brisket in your hands or on your fork, you should notice different consistencies. Whereas the middle of the meat should be tender, the outer edge should be hard and have a slight crunch when you bite into it. A good bark will also be flavorful. In addition to the flavors that develop during the smoking process, this part of the meat can also taste of salt, pepper, garlic, and other seasonings.
Tenderness
The tenderness of the brisket that you're enjoying is another important way to evaluate it. Good brisket is extremely tender. Foodies will often assess the tenderness of the meat by pulling it apart with their fingers. If you can easily pull your meat apart in this manner, it's a sign that the brisket is extremely tender. It should not have an elastic texture that makes pulling it apart difficult. This tenderness is what many people are thinking about when they report that the meat "melts in their mouth."
Smoke Ring
When you hold up a piece of brisket, look for what is known as its smoke ring. This term describes the different colors that you see in the meat. After the darker outer edge, you'll often see a reddish tinge, followed by a more typical brownish color as you move closer toward the middle of the meat. A prevalent smoke ring is a good indicator that the brisket was cooked "low and slow." You generally want to see a smoke ring that doesn't penetrate into the meat too far. If the smoke ring goes too far, the meat can have a very strong smoky flavor.
If you'd like to try a good brisket, visit barbecue restaurants like Grumpy's Bar B Que Roadhouse.
Share
