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In Reply to: Brisket posted by pacomoixa on June 07, 2012 at 09:20:11:
cook the brisket in a large pan that saves all the au jus. let cool and refrig overnight covered in foil. take out next day and put in oven at 250 for one hour (longer if large), take out and slice putting slices in the pan you intend to serve it in. use fat seperater and put au jus over the slices then back in for about another hour and you will be ready to go. the meat should be properly cooked, seasoned, warm and moist. party on garth.
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