That brisket looks mouth-watering. I cook brisket in my smoker whenever I cook it. It takes 8 hours to smoke and a lot of preparation to trim and season. I like this method as an alternative. Thanks for sharing.
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Yes, it needs a little time at the beginning to caramelise the onions, but then you can leave it be until you are ready to eat. Mm ... a smoker ... maybe I could have one of those when I've finished clearing the garage ...