Some cosmetic changes in preparation for larger site changes in the works.


No clue even though I make it all the time

Veteran Member
5125 posts
Joined: Dec 10, 2005


Posted to Thread #28862 at 11:12 am on Jul 14, 2016

I cook mine the day before (or a month ahead and freeze) about 3/4 of the way through. Refrigerate overnight, remove the fat, and then slice. I then cook another hour or 2 until the slices are fork tender.

I'm sorry I'm not more helpful:( I make a similar brisket: beer, chili sauce and beef broth)

Other messages in this thread: