On Mon 31 Oct 2005 04:31:23a, kilikini wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> It felt more like a visit to the deli. I simmered a brisket flat today
>> with onions, garlic, salt, black peppercorns, a few allspice berries,
>> and a couple of cloves, until it was meltingly tender. Meanwhile, I
>> grated fresh horseradish, added a pinch of sugar, a bit of kosher salt,
>> and a splash of white vinegar, and made some potato salad.
>>
>> Served up were mounds of chopped brisket on onion rolls, the potato
>> salad, and the fresh horseradish and half-sour pickles on the side. I
>> made the pickles last week.
>>
>> We're skipping dessert!
>>
>> --
>> Wayne Boatwright *¿*
>
> We did a brisket, too, but we smoked it over hickory and cherry. Pix
> posted by my hubby, TFM®, on alt.binaries.food. This has GOT to be the
> best brisket we've done by far. Absolutely awesome smoke ring, juicy
> and tender. I made TFM® a salad, but after 3 slices of brisket, I was
> too full to eat any more. I'm thinking a brisket taco today for lunch.
> :~)
>
> kili

Sounds delicious, kili! I don't have a smoker or I would give it a go. My
news source doesn't support binary groups, so I can't look at it. Brisket
is one of my favorite cuts of meat. I use it for pot roast, too, if I have
the time for cooking. I had a brisket flat that weighed about 5 pounds,
and I simmered it very slowly for about 5 hours. I think we'll have briket
again tonight.

--
Wayne Boatwright *¿*
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