Home Cooking

Braising

Braising a pre-smoked brisket?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 4

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?

Want to stay up to date with this post?

Recommended From Chowhound