Reply to "Incredible Brisket Recipe"

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

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.
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