I cook brisket often, typically as a BBQ. My wife wanted something different, so I gave this a try & it tastes great. I used dry red wine instead of beer & cut the pepper back to 1/3 of what recipe called for & that was almost too much. Don't know what mistakes others made to burn meat, but I used a 2 lb brisket & cut back cooking time according to weight. Nothing evaporated, the meat was fine & tender, & there was plenty of juice for gravy. Will use this recipe again!
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