RPCookin
Executive Chef
Just the fact that there seems to be little information about this should set off some alarms. I just don't see why anyone would be so dead set on deep frying a cut that typically is slow cooked - usually the slower the better. I always thought that deep frying was supposed to be a fast way to cook certain types of foods. I can't imagine putting a beef rib roast in a deep fryer. Nor a large rump roast.
I wouldn't think that brisket would be any good in a deep fryer, but it's normal cooking style is rather similar to a pork butt or shoulder. This just isn't something I'd ever be inclined to try.
I wouldn't think that brisket would be any good in a deep fryer, but it's normal cooking style is rather similar to a pork butt or shoulder. This just isn't something I'd ever be inclined to try.