Deep Fried Brisket?

Uggh. I don't know how that would work. You have to cook brisket for hours and hours or it's super tough. Frying works with tender meat. And the idea of deep frying cooked brisket just seems like a waste.

I've fried a pork loin many times and it was gone before we started eating all of the other food.

did he not say something similar?

Your right, two large boneless cuts of meat are not similar.

Seems like you would have to pressure cook the hell out of it first. I don't think that is the best way to cook one though.

Bone isn't the issue, connective tissue is. The loin is notorious for its lack of connective tissue and being a lightly worked muscle making it extremely tender and well suited for fast hot cooking. Brisket is full of connective tissue. It requires bringing the temp above 140 and allowing it to stay there long enough to convert the collagen to gelatin in order to become tender. Deep frying would not allow it the time needed to accomplish this. Well if you kept the oil temp at 212 I guess it could work but at that temp you are more poaching/braising than frying.

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Bone isn't the issue, connective tissue is. The loin is notorious for its lack of connective tissue and being a lightly worked muscle making it extremely tender and well suited for fast hot cooking. Brisket is full of connective tissue. It requires bringing the temp above 140 and allowing it to stay there long enough to convert the collagen to gelatin in order to become tender. Deep frying would not allow it the time needed to accomplish this. Well if you kept the oil temp at 212 I guess it could work but at that temp you are more poaching/braising than frying

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This guy gets it. Solid post.

Maybe if you sliced the brisket very thin, it might work. Maybe. But there are a shitload better things you could do with a brisket.

Wouldn't deep fry.

I bet a confit would be good.

Confit is basically cooking food, submerged in oil, at low temperatures for a long time.
Would be tender.

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Your right, two large boneless cuts of meat are not similar.

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You're acting like throwing a ribeye on the grill is the same as a brisket, because different boneless cuts of meat (from different animals for that matter) cook pretty much the same. Solid work...