Reply to "Getting tired of the fat in brisket"

tomMember

We sometimes save 2 or 3 points in the freezer,and recook them on days we have a short cook.

Another 3 hrs to about 210Âº-215Âº usually does it.

Or chop it into 1.5 in chunks,put in a half pan with holes in the bottom,cook a couple hrs.

Pull out,toss with a little sauce and back in for another 1/2 hr.

Ummm,burnt ends!

4/29/0612:04 PM

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