I was inspired by kado's experiment and tried my own: this vs. Jewish Grandma's Best Beef Brisket. I truly expected this one to blow the other away and thank goodness I had the other because I ended up with the shoe leather further surrounded by burnt jerky. I think it was my own fault as I went for the eight hours and didn't check on it -- some crock pot fantasy that the since my oven was holding 275 perfectly, the meat was just getting more tender. From the first hour on, the house was filled with the most wonderful aroma so I'll be trying this again and aiming for 6 hours. The dried, burnt residue looks like it might have been nice drippings at one point. UPDATE: Tried again. Flour doesn't stick to the inside of roasting bags so I'm not sure what that does. Had to add beef broth at 4.5 hours, turned oven off at 5.5. Meat was tender, but not overly moist. Much better than last time, but still not what I'd hoped for. Maybe I'm just not a brisket fan.
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I was inspired by kado's experiment and tried my own: this vs. Jewish Grandma's Best Beef...