Very Best Brisket Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 23, 2011
Make sure you use a brisket FLAT, not the point (lotta fat). To serve cut it across the grain of the meat, not with it, so it will be tender.
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Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: Peculiar, Missouri, USA

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Reviewed: Apr. 16, 2011
Delicious ! I make it every year for a Passover brisket. I cook it the day before I'm going to serve it and then I slice the meat and let it sit overnight(in the refrigerator) in the juice to make it more flavorful. Then reheat.
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