Brisket is the toughest meat on a cow - chuck is not far behind, so it takes a long time to get tender. 2.5 - 3 Hours on a low heat is about right. Americans make Reubens sandwiches from brisket. Our Australian corned beef is generally corned(salted) silverside
Mrs. Mac and Frank your meal looked lovely. May get a piece of brisket next time I’m in Aldi, I’ll see what they look like and how much they are. Think it’s more that I don’t like eating what I cook these days, at all.
Love your energy Frank. That gravy looked amazing, did you add anything to it or was that purely left over brisket juice reduced with water? Looking forward to more shopping videos but enjoy the cooking ones as well.
I've done the little aldi ones in the Weber GA, indirect with charcoal and then a wrap to bring the internal up to like 92.. bit of mucking around, but a few beers help.
Oh Frank and Mrs Mac.. that was so lovely to see your brisket recipe.. loved it so very much. I was not expecting the response. I will absolutely start looking for brisket x
