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Blazing Brisket

Reviewed: Oct. 29, 2005
I've made crockpot variations of this a couple times now. With some modifications, this is -delicious- and not swimming in fat. I cut the salt by 2/3 and used a fraction of the fat--no fatback, no shortening, no olive oil and only 2 tbsp butter for the garlic--and a smoked ham hock instead of the bacon. Fabulous! I also add 3-4 lbs of cut up vegetables about two hours before its done. Carrots and potatoes, usually, but fennel, chestnuts, and winter squash are good, too. The addition of vegetables might require more salt and possibly a little extra water.
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