I use the pre-brined stuff. There are several brands. Cook's is my favorite. It has just the right amount of fat and taste really good. Boar's Head taste great, but doesn't have much fat. You really get more edible meat with the BH, so it's worth the extra $ you spend on it.
Alton Brown has a great recipe available online. It is very time consuming. You must first trim the brisket, then allow it to brine in your refrigerator for 10 days. I don't have space in my 'frige to spare for 10 days.
Simply follow the instructions on the bag. I put my potatoes, carrots, and onions in with an hour and a half left in my cooking time. Add the cabbage in the last thirty minutes. Time it out 50 minutes per pound ( including the veggies ) at 275 degrees. Always let it rest for 30 minutes before slicing. Separate the beef and veggies while storing.
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