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Gloria P wrote:
> wrote:
> >
> > Ed Pawlowski wrote:
> >> > wrote in message
> >> ...
> >>> Hi, my family has cattle so they throw me some beef parts here and
> >>> there. I have a good size beef brisket, what should I do with it? I
> >>> was thinking BBQ but I've never done brisket. It's been thawed for a
> >>> little while so I should do something with it asap, as in tonight. Any
> >>> suggestions, how long to cook. I was thinking the oven but a crockpost
> >>> would be an option.
> >>>
> >>> thanks
> >> Slow cook it, oven or crockpot, until it becomes tender at about 185
> >> degrees. There will be a lot of fat rendered so do check the pan. Great as
> >> bbq too. It is a tough hunk of meat so the collagen needs to break down and
> >> that takes time. Once done, it is very tender and tasty.
> >> Makes good hamburgers when ground too.
> >
> > Thanks, I think I will do the crockpot BBQ how would I do that, just
> > dump the sauce in there and cook?
> > Or would the amount of fat be a problem?
>
>
> I'd start it in the crockpot or the oven in either broth, water, or even
> beer and some onion and garlic until the meat is tender. Drain into a
> container, skim off all the fat, taste the remaining broth and if it's
> tasty, combine with BBQ sauce and reheat together with the sliced or
> shredded meat.
>

Sound like the plan, it's in a crockpot now. Is there any trick to
shredding it? Especially when it's still hot.