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AzTheta:
A good brisket (as opposed to a tough, stringy slab of meat) is the food of the Gods. There are many recipes for brisket. I have two that are great. But these are Jewish briskets, "traditional". But then you have Texas brisket. We had it in Austin.
What all briskets have in common: They need to cook a LOOONG time. In Texas and in Jewish homes you start with the butcher for the best brisket. Not too fatty, but with fat (or it is like eating shoe leather). I usually buy prime beef. In Texas they usually start with a rub (see above) and then the meat is placed in a smoker. Wary's rub sounds amazing. I admit that I can't smoke a brisket (or anything else) for 8 hours. So, I'm going to try this recipe. And yes, making it the day before is important if you cook the brisket in the chicken broth or using my recipes.
AzTheta: If you happen to come to my neck of the woods, I'll make you a brisket...or two. Then you can compare..
Now back to the important stuff: a wonderful recruitment story! *sorry for the digression.
Last edited by ellebud; 08-06-2011 at 02:33 AM.
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