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See all updates by zetastrike
Trying my hand at Texas brisket tomorrow for Sunday dinner.
I'm doing it the same way. I just took it out of the oven.
It was tougher than the brisket from the local bbq joint. It wasn't overcooked, I think brisket is just like that unless slow smoked.
I haven't noticed it being particularly tough when prepared that way. I know that slicing it "on the diagonal" helps with that (not that I've personally sliced it, I just eat it 🙂).
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