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deb-in-MI

No clue even though I make it all the time

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Joined: Dec 10, 2005

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Posted to Thread #28862 at 11:12 am on Jul 14, 2016

I cook mine the day before (or a month ahead and freeze) about 3/4 of the way through. Refrigerate overnight, remove the fat, and then slice. I then cook another hour or 2 until the slices are fork tender.

I'm sorry I'm not more helpful:( I make a similar brisket: beer, chili sauce and beef broth)


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