— 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.