On Apr 7, 5:31*pm, Robert Klute > wrote:
> On Tue, 7 Apr 2009 12:11:05 -0700 (PDT), Rick >
> wrote:
>
> >Need to put a 6-7 pound brisket (flat) in the oven or slow cooker
> >around 7AM, and won't be around to tend to it during the day. *Dinner
> >is about 12 hours later.
> >Any suggestions on oven temp, covered, wrapped, liquid or a slow
> >cooker on low would be appreciated. *Don't want it to turn into mush.
> >TIA for your thoughts and experience.
>
> Slow cooker. *You will have plenty of time, so the important part is not
> to let the liquid boil. *This will accelerate the break down of the
> meat. *Liquid can be water, broth, wine, or a mixture. *I like to add a
> tbs of Worchestershire sauce.
>
> I don't like starting with cold liquid in a slow cooker, it just keeps
> the meat in the danger zone too long.
>
> Heat the liquid to boiling, put brisket with any aromatics - onions,
> garlic - underneath in slow cooker set to low, pour hot liquid over,
> cover and come back in 10 hours. *Quickly browning the brisket will add
> flavor to broth. *Don't drown brisket in liquid, fill 1/3 to 1/2
> covered. *If lid loose or fits poorly, consider laying sheet of foil
> over pot before putting lid on to get tight fit.
>
> Add any roots you want to server with the brisket about an hour or two
> before serving - potatoes, carrots, parsnips, onion quarters, pearl
> onions, etc. *
>
> Remember to let the brisket rest 10 - 15 minutes after removing before
> cutting and serving.


Thanks both of you guys, slow cooker will be the way to go. Broth is
good, I likes the idea of warmed broth, and browning it for that real
beefy flavor.
Cheers.

Rick