Yes.orange juice. That's what I use. My bubbe used fresh squeezed OJ. It makes all the difference. It also has citric acid which helps tenderize the meat. Shalom.
I always use the same seasonings, including the ketchup but I add, fresh chopped parsley and freshly minced garlic too. Never used orange juice... what does the OJ add... sweetness?
A few questions: How long is 'ages'? my stove doesn't have that on the dial. Does the meat have a stamp which says 'top'? wouldn't you use "Kosher" salt? wouldn't using a meat thermometer be more precise to tell if done? One serves the brisket cold? when is it re-heated? wouldn't that dry it out?
