Shared by DeniseM
With Passover and Easter approaching this would make a great main dish for either occasion. I’m from Texas and we do A LOT of brisket. I always cook brisket VERY slowly. Like overnight slow, but I usually do about a 13-pound brisket! I said we like brisket! Ha! So the 2.5-pound brisket in this recipe might do fine in the time indicated in the recipe, I just have never cooked one that small. I always season the brisket with some kind of rub, that’s just how I cook it. I want it to be very flavorful. I cook it completely covered with foil, overnight at 200 degrees. I take the foil off and cook it uncovered for another 2-3 hours at 250 degrees. But like I said that is with a much larger brisket.
I love the veggies cooked with this brisket. I wait until closer to the end to add the green beans, but the onions and tomatoes can go in at the beginning to flavor the meat. I then add the green beans with maybe an hour of cooking time to go. I don’t think green beans need to cook for that long. I don’t like them mushy. I hope you enjoy this brisket for the upcoming holiday!
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