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Slow (dry) roast for a beef brisket


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Slow (dry) roast for a beef brisket

pam | Jul 2, 2003 09:17 PM

Having just really enjoyed a spicy slow roasted pork shoulder (275 degrees for 6 hours, salt/garlic/sage/fennel/oil rub) I was thinking that the same slow roasting SHOULD work for brisket and other fat/connective tissue cuts, but I have never seen a slow DRY roast for brisket - only slow braises (and I much prefer a dry, crackeling crust if I can get tender, flavorful meat to go with it). I want to give this a try with brisket, and am curious if others have done this, and with what success? TIA

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