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Old 08-19-2013, 08:32 PM   #3
Peter B
On the road to being a farker
 
Join Date: 04-30-13
Location: Hicksville, NY
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It is not a typical brisket method. I sacrifice most of the bark at the end by braising the slices in the au jus liquid made from beef stock, briket trimmings, brisket drippings, and a ton of fresh herbs. My family doesn't care for bark much and the brisket picks up a very intense flavor during this step so I do it for them. It won't win me any competitions but my family, friends and colleagues all prefer this method over a traditional brisket with bark.
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