The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 20, 2007
I may have just had a tough piece of meat, but I found I had to cook the brisket for about eight hours on low before it got soft. The gravy is a classic - nothing spectacular, but something that could please many palates. I skipped the last step, since I didn't need a thick gravy.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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