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agreer
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 Wed, Aug 15 2018, 1:44 pm
| imalady wrote: | 2nd cut brisket or French roast is softer
Use a roaster or a paper lined disposable
Line a pan with onions and garlic if you are in the mood (I always do just onions)
put meat in pan
spice with montreal steak spice
bake on 350 for 1 1/2 hours
refrigerate until coldish
slice
back on 200 for another 2-3 hours
Should be perfect.
Sometimes rubbery is because too much water and you are really boiling the meat instead of roasting. Make sure that there is some room left in the pan and only use 2 onions. More than that has too much water |
Do u bake covered or uncovered.?
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