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What to do with a lean piece of brisket?

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What to do with a lean piece of brisket?

hohokam | Dec 31, 2009 08:49 AM

For the past couple of days, I've been dithering over what to do with a 2.5-lb, 1 1/2" thick slab of brisket I have thawed. The meat appears to have hardly any fat or connective tissue running through it, so I'm a little worried that a low-and-slow approach will result in a dried out chewy hunk of meat.

Just wondering if y'all have any thoughts about how to deal with this.

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