Reply to "Incredible Brisket Recipe"

Former Member

quote:
Originally posted by Pags:
Figured if you were going to drive 3,000 miles, I could drive 300.

I agree with you about the traditional way of doing the brisket. It's great. Fortunately, I've found a place with "choice" cut, full packers. But what if someone only has a "select" cut, flat brisket? We know it'll be dry using the traditional method. Does the "pot roast" method (for lack of a better term) make sense in this situation?

IMO, no! But real pot roast, or better yet corned beef or pastrami would work well. Pags, you need to do some pastrami.

10/12/093:18 PM

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