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| Brisket help needed | |
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| Tweet Topic Started: Apr 30 2013, 07:43 PM (244 Views) | |
| rhiamom | Apr 30 2013, 07:43 PM Post #1 |
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baby
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My brisket needs help. I use a nice spice rub, beef stock, and cook it on low heat, 275, for 6 to 8 hours for a 4 pound brisket. I seal the pan carefully with foil. The brisket shreds nicely, but it turns out dry and a bit chewy, and the liquid tends to evaporate out. Do I need to put 2 layers of foil on? Wrap the foil all the way around the pan? Buy a pan with a snug fitting lid? The flavor is right where I want it. I am also interested in a brisket recipe that uses catsup to help tenderize the meat, and will check in the recipes section. |
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| shortcake | May 1 2013, 04:18 PM Post #2 |
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aishes chayil
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I use the recipe from the Kosher by Design for kids, my family loves it and it's a cinch to make- uses ketchup. |
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| Marion | May 2 2013, 08:22 AM Post #3 |
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aishes chayil
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Crock pot. |
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| npl | May 2 2013, 05:30 PM Post #4 |
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Bala Buste
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I also like to cook my tough-cut roasts in the crockpot (I don't often buy brisket, because it is relatively expensive, but I do get Drust Deckle, which is similar, and other tough cuts). I find that they are more tender and moist if I use a pot-roast method, with something acidic in the cooking liquid, like wine, cranberry sauce or sweet-and-sour sauce. I always cook on a bed of onions, so the roast is raised on something moist, but I don't know if that makes any difference. |
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9:16 AM Jul 11