Making a Brisket- marinating now
I'm marinating a brisket now, for about an hour, in a Korean-based marinade from this recipe which I usually use for steaks: https://food52.com/recipes.... We love the recipe, just not sure whether to take it out of the marinade and brown it on all sides and then slow roast it, or just put it in the oven straight without browning. There's a lot of soy sauce, don't want it to reduce to overly salty! 2 x 2.5 lb. briskets..... Thoughts? Help!