The end result, was a juicy brisket. However getting there was different. I normally smoke mine in a smoker or low heat on a covered grill. However, I started this out in the oven, Followed it to a T, with the temp at 350 for an hour and then I lowered the temp to 300 and after 3 hours, meat was still tough, not up to 160 degrees but the internal temp...and totally needed the oven for other things. Made the choice to pull out the Nessco roaster. Placed the brisket in it and poured extra broth in it and turned the temp down to 250 and by in the morning. It was tender and just right. I will say nice flavor, but it was on the salty side. I'd make again but I'd cut the salt way down by half. It's a good and decent recipe. TY
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The end result, was a juicy brisket. However getting there was different. I normally smoke...