My mom is making one. Is it possible to overcook it? She says it's just a few pounds. In the oven, covered, with Dijon mustard and a can of beer at 200 degrees for 20 hours.
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Merrill is a co-founder of Food52.
That sounds like it could work well -- brisket is hard to overcook, and 200 degrees is really a very low oven.
Thanks, Merrill. I've made this before with a larger brisket, and it came out great. It didn't work out so well for my mom this time. She thinks her actual oven temp was more like 250. Bummer!
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