if you're gonna cook with beer, and believe me i'm all for it, let it go flat first (leave it open for a night). easy to do if you have a party the night preceding the execution... unless you're doing a beer batter or tempura, where the bubbles are important.

Reviewed On: Sep. 11, 2009

ok seriously. easy brisket. i grew up in the hill country in texas, and i am paticular about brisket. my pops used to make this for me all the time when my friends and i would go down to the guadalupe river all day, and be starving upon our return. simple. take your brisket (untrimmed), put it in a baking bag, fat side up, with a small bottle of your favorite italian vinaigrette. bake it at 325 or so for about three or four hours, depending on the size. it will be falling apart when it's ready. great with bbq sauce, as tacos, add it to eggs for breakfast, whatever you like. add any extra flavor you like on top of it before cooking, spice rubs, garlic cloves, onions... but you don't need to. if you don't find this delicious, you're doing something wrong!

Reviewed On: Sep. 11, 2009