delmierda
I'm still new to cooking brisket and haven't quite conquered the challenge of getting it to not dry out.  I've been given half of the flat, and everything I've read suggests that's a great way to get dry brisket.  Any suggestions on cooking it to ensure it turns out okay?
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Mongo from KC
I apply strips of bacon across the top to augment any fat cap that might still be on the flat. Go low and slow and basting with butter and liquid may help.
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