Brisket is one of the best slow-cooking barbecue meats. It has an unbeatable combination of flavour and tenderness when cooked properly
Low and Slow is the name of the game!To cook: Take your brisket out of the fridge, season generously on all sides, and leave it out until it gets to room temperature to begin the tenderising process. Grab your largest, heaviest, high-sided pan. A disposable pan is okay if it's all you've got, but a heavy-duty one will ensure even cooking and caramelisation.
Fat is your friend (in cooking)!
Always roast fat-side-up. When you do that, the fat acts as a self-baster, dripping onto the brisket itself and the potatoes, allowing everything to braise. You don’t want too much fat, though, or things could get greasy. For more:
https://www.delish.com/uk/cooking/recipes/a30312568/best-beef-brisket-recipe/Brand: Creekstone, Country: USA
