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Served with Coleslaw and Dinner Rolls
At $10 a pound you need a pretty darn good brisket recipe to make it worth it. This one isn’t terrible but isn’t nearly as good as my recipe. It isn’t smokey, and the Worcestershire sauce and teriyaki give it an odd flavor. The recipe also refers to this as “pork” which is news to me.
Brisket is a Southern favorite and every cook has their own way of cooking it. Some guard their ingredients like a national security secret. And then their are the generous souls like my best friend Dana who gave me the recipe that is the base of the one I use to this day. My kids grew up on it and are pretty picky now when they eat brisket made by someone else. I take it as the ultimate compliment that they have not found a better version than mine.
Stingy brisket? No…just no. Sliced (against the grain) or chopped. That bowl looks like a workout to eat trying to bite it off or risk pulling all of the meat out of the slider in one bite. Living in Texas, Joanna should know how to cook brisket.
Amen! I should have also called that out in the write up. I cut mine into about 1/4” slices and then break it up. Much, MUCH better that way.