A Juicy, Tender Brisket

Brisket by Scottgaspar

Brisket photo by Scott Gaspar.

— by Elana Horwich

Brisket is incredibly easy to make and pretty hard to mess up: You can add a little too much of this, or a bit too little of that, but as long as you have a few basics, all of the flavors will meld perfectly with time in the oven to bring you a delicious, juicy brisket.

The problem with many briskets, however, is that they are either too sweet, too dry and/or too fatty. Furthermore, they can be both too dry and too fatty.

The brisket cut of meat is historically poor man’s food; it cost less than tender cuts of meat like filet mignon, but if cooked long enough will be just as tender.

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