Dean
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Beef BrisketI've never made one before this, but, just wanted to let everyone know just how simple it was to do.
I just threw a big brisket into my large stainless steel roasting pan, fat cap side up, put the lid on with the vents closed, and threw it in the oven at 225 F. It roasted for 12 straight hours and then I turned the heat down to 200 F and roasted for another 2 hours. When I lifted the lid, the fat cap was nice and golden brown. I could tear strips of golden brown fat off and eat it.  There was also lots of drippings that the meat was swimming in.
I ended up cutting the fat cap off the meat, saving the meat and the drippings. That meat is so succulent. This was the first time I've ever done a brisket, and it turned out wonderfully. It was SO easy. I did not season it or anything.
Was wondering what others do with brisket. What are the seasonings and sauces that one can use with these nice cuts of meat?
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