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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
Like overnight, but easier.
Amazing US Gas Station Foods
Go On, Spread Out
Meet "Shortcut Pie"
Your #1 Loves