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With Passover approaching, here's my favorite among my wife's recipes:

5 lbs. brisket, first-cut and kosher
32-oz. jar sauerkraut, partially drained,
28-oz can diced or crushed tomatoes
1 lb. box. brown sugar.

Pour saurkraut and tomatoes on the brisket, brown sugar sprinkled on top. Cook @ 425 for one hour, then @ 275 for 4 hours.

Allow to cool. Slice thin and put back in pan. Refrigerate, then reheat and served sliced covered with kraut/tomato/brown sugar juice.

That's one of the worst ways to prepare a brisket I've ever seen.

A real lack of imagination there.

That would be in any "slow-cooker 101" recipe book.

The Alpha and Omega of brisket prep. Get a Weber Smokey Moutain, follow this guide, and become a legend:

JonnyCat wrote:The Alpha and Omega of brisket prep. Get a Weber Smokey Moutain, follow this guide, and become a legend:

I dunno...that guy looks a little skinny and I understand he drinks light beer as well.

1. Take brisket.
2. Feed it to a pig.
3. Slaughter pig.
4. ????
5. Profit

Fat Cat wrote:1. Take brisket.
2. Feed it to a pig.
3. Slaughter pig.
4. ????
5. Profit

I'm gonna go ahead and say it - I prefer beef to pork. There. It's out in the open. Ridicule if you must.

Not that I don't like a nice hunk of properly cooked swine, but I'll take cow over pig any day.

Great brisket prepared by an expert is heaven. Okay brisket prepared by someone who thinks he's an expert is an exercise in Meh.

seeahill wrote:Final Standings February

HH has lost 2 lbs for a score of 5.2

Something to keep in mind when making recommendations for the Hebe.

There's at least 4 legit styles of brisket. Comparing Jewish style one to BBQ is silly. Both can be good or terrible.

Grandpa's Spells wrote:There's at least 4 legit styles of brisket. Comparing Jewish style one to BBQ is silly. Both can be good or terrible.

Shut up. The Jewish one sucks and everyone knows it.

Hebrew Hammer wrote:With Passover approaching, here's my favorite among my wife's recipes:

5 lbs. brisket, first-cut and kosher

Sounds OK so far.

32-oz. jar sauerkraut, partially drained,

Nope. Now it's ruined.

Jews can't brisket.

The only acceptable alternative to smoking brisket is making a corned beef for my Rueben. You may then (and only then) introduce sauerkraut into the equation. Otherwise, slow and smoke must, I repeat MUST, be involved in the preparation of said cut of beef.

I trim mine up a little and then marinade it in something for about 24 hours. The last one I did I put it in a bag with about a half quart of Big Red. Some bbq champ told me that was his secret. Ehhh...couldn't tell any difference from Dr. Pepper or Coke. Take it out, pat it dry and then put on my rub which is a hodgepodge of about five other rubs that I combine as I start to run out of one. Low and slow in the smoker around 190-200 degrees for 10-12 hours...after a little more than half way I'll pull it out...the brisket not my dick...and wrap it in foil and slide it back in nice and easy for the remainder. Stop checking that meat all the time! It's lets all the smoke out.

The Crawdaddy wrote:The only acceptable alternative to smoking brisket is making a corned beef for my Rueben.

Oh no you dint. Only time I paid $13.50 for a sandwich and thought it was a good deal was pastrami:

Easter is what we call it and it is best to grill a butterflied leg of lamb, for Christ's sake.

Grandpa's Spells wrote:

The Crawdaddy wrote:The only acceptable alternative to smoking brisket is making a corned beef for my Rueben.

Oh no you dint. Only time I paid $13.50 for a sandwich and thought it was a good deal was pastrami:

While I think that's an outrageous price, I will concede that pastrami is also an acceptable prep method. Please excuse my oversight. I was drooling thinking about a Reuben and may not have been thinking clearly at that moment.