Monday Night Brisket

Brisket is interesting because two different groups can claim it as “their” dish; the Jews and the Texans. And I guess if you’re a Jewish Texan you get double helpings. Down South brisket is usually slow cooked over indirect heat, with basting and smoking often involved. The brisket here is from the Jewish camp, with the meat being braised in the oven for a long time. It’s a pot roast, essentially. Other cultures have their versions, too, and we could discuss them for a while, but this is not that kind of cookbook. Many of us think of brisket during …

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