re: #289 mracb

I have yet to master brisket. My one attempt was with a piece that had the fat cap trimmed and it came out 14 hours later like shoe leather. I’m pretty good with pork shoulder and pork ribs.

That’s one I can actually do…

You sear the sides and edges first, by holding each side on a hothothot cast-iron piece of cookware, to seal in the melting interior fat. Then simmer it on low, all day, in your properly-spiced liquid mixture. Keep adding water. (If I sounded for a minute like I know something of fine cooking, don’t be fooled. My “properly spiced liquid mixture” includes lipton onion soup mix and a bunch of ketchup)