Best Ever Brisket...the name says it all! This was every bit as astounding as my husbands 16 hour smoker brisket...his words. This was my first brisket and I followed the rub with less salt, ground mustard and bay leaf (in place of season salt) per some suggestions...I rubbed the brisket in the morning and vacuum packed in a canister for 5 hours before putting in the preheated 350 oven (not sure if it aided in breaking down the meat, but will do the same every time). Served with brussel sprouts sauteed in red wine vinegar with ham, scallions and garlic (sugar, salt, pepper and ground mustard added after sauteed). This is a keeper!
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Best Ever Brisket...the name says it all! This was every bit as astounding as my husbands 16...