Meat Spin, part Deux

how many lbs was the brisket before you trimmed the fat? i've been craving brisket and have been interested in making it. would it be possible to make it in the oven or a slow cooker?

ok, I see your point I guess, but still think you should've used tritip, it's got a better flavor/texture profile than a severely trimmed brisket

oven would be better than a slow cooker, season that bitch up, put it in a roasting pan with a rack(if you don't have a rack you can make a foil snake and use that to elevate the meat) put a bit of liquid in the bottom, and let it go in a low oven for four or more hours, then take the lid off and crank up the heat/turn on the broiler to get a nice crust on top

>grilling brisket
>ever

i do have a rack but the foil snake is genius thanks a lot. what kind of liquid would be good to use? like beef stock or wine or water or cider? i'm very new to briskets

There is more than one way to make brisket.

I don't have a regular smoker but I have this thing I've been experimenting with.
So, I'll be putting this dealie-bob in there for the last 90 minutes of cooking.

This should go into Veeky Forums lore as the dumbest thing anyone has ever done to a brisket.

personally I'd go with half and half beef stock and wine, also don't forget to cook it fat side up

don't be so hasty... make op will use the trimmings for something else.. he could put them in sausages or something

>Implying that you are an expert and I'm a novice.