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Brisket help needed
Topic Started: Apr 30 2013, 07:43 PM (244 Views)
rhiamom
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
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
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aishes chayil
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Crock pot.
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npl
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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