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Old 10-04-2006, 02:41 PM   #11
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I cook brisket in some liquid, i use wine and do it in the oven, so in the end it is very soft and juicy.
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Old 10-04-2006, 02:42 PM   #12
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ahhhh goodness. I guess I shall just have to wait and see. THANKS!!!! Have a goood day!

smiles, T
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Old 10-04-2006, 03:10 PM   #13
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I agree with Mish - that is how I prepare my brisket in the oven.
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Old 10-04-2006, 03:12 PM   #14
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I've always done mine in the oven too shp. that's why I have so many questions....
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Old 10-04-2006, 03:32 PM   #15
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That low temp is not safe. You want to cook the brisket low and slow like pork to an INTERNAL temp of 180*+ but the cooking temp is around 250*. It is the same principle as pulled pork and the results are similar. The internal collagenous fibers that make these cuts of meat tough break down when cooked low and slow. They do not break down when cooked above 300*--at that temp they "roast"--the proteins tighten up instead of tenderize.
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