RFCJ RECIPE ARCHIVE
Posted by : "adam Wetstein" Brisket Preparation Tips
The trick to great brisket is the freeze and double cook recipe method The meat should be frozen and then let thaw, the ice crystals will help back down the tough muscle tissue of a brisket. Then the day before serving ,bake the brisket,using your favorite recipe, remove from the juice. Let completely cool ,about one hour ,and slice,place in fridge. Place juice in jar and refrigerate. The next day remove fat from top of jar. Place slice meat in plate pour the remaining drippings and 1/4 cup of water back over the meat and bake covered for 30 minutes at 350F Serve, the meat should now be very tender.
