Holly's Texas Brisket Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Soup Loving Nicole
Reviewed: May 30, 2015
My brisket was a little shy of 4 pounds and I used the full ingredient list. I used a smoker instead of the grill and did 10 hours in the smoker and 2 hours in the oven. It wasn't fall apart tender but brisket isn't supposed to be in my opinion. You need to be able to slice it. This sliced perfectly, was super tender, and the spice blend was very nice. The leftover held up well the next day too. I simply put it in the oven with its juices at 250 for 30 minutes.
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Reviewer:

Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA


 
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