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Braising

Braising a pre-smoked brisket?

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Braising a pre-smoked brisket?

fat ass | Dec 5, 2007 04:04 AM

I smoked a mass of brisket a little while back, and it was ... ok. Much drier than I would have liked after a day-long low-and-slow-a-thon. I took one of the smoked slabs and buried it in the freezer for a spell. Now I'm thinking that instead of simply reheating it, I might braise it (in red wine, perhaps, or my grandmother's molasses and ketchup and water concoction that yielded pure bliss). Think tha will soften it up, or is it too late? Blasphemous, I know, and a little nutty. But might it work?

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