I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a reasonably sized beef round rump roast. In ...
Using a slow cooker, I made a brisket in a sweet red wine. The result was a too sweet brisket that I do not want to eat. Is there a way to even out the flavor?
Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature ...
In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes ...