SC - idea request
Siegfried Heydrich
baronsig at peganet.com
Wed Mar 15 05:59:48 PST 2000
I dunno, I can usually find whole briskets on sale at Sam's for $0.88 a
pound, and even with 15% shrinkage from trimming, that's still a really good
deal. You want to trim all the excess fat off before cooking, or you get
more grease than from a goose. I find that the secret to cooking brisket is
fairly low, wet heat for a very long time. It also acts as a flavor sponge,
and is excellent when cooked with strong sauces/spices. Makes an awesome pot
roast!
Sieggy
>
> I recommend NOT using brisket. It is cheap. The problem is you lose a
lot
> of the weight as you cook due to fat loss. Check around. You can get a
> good cut of shoulder or even top sirloin for under $2.00/lb. Some
butchers
> carry shoulder clods... its a boneless cut of shoulder. These do have fat
> but its covers the outside of the meat. Cook with the fat on and cut it
off
> before serving. Makes the meat juicy and more tender.
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