biig wrote:

> I bought a small brisket that came with a dry rub. It's been in the
> fridge since last night and I'm wondering if cooking it in the slow
> cooker
> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
> available today. Would you put any liquid in? Would you make a rack
> out of
> veggies?I've googled but being on dial up, it was an exercise in
> frustration.......tia....Sharon in Canada
>
>
Oh come on "dial up" isnt that slow" but yes i would braise on a bed of
veggies after a light browning in hot oil on top of the stove.

Just cover with water or stock or other liquid and when the brisket is
done have fun with makeing the sauce or gravy.

Filter and press as much juices as you can out of the veggies, defat and
then either use as is or add a roux and wine and herbs and spices.

I put whole cloves of garlic to braise with the the other veggies and
pick them out after and then mash and add to the sauce.

I like a bit of mace in the braising liquid.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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