You slow cook a brisket 'til it's done--falls apart when you stick a fork in it. That's the best way I can think to describe it--but it does take several hours, so be prepared to that--and needs lots of basting with a good sauce during this time. It must be kept moist on the outside.
Well, that is what I always thought, but it looks like this one is going to be cooked for a few days!
>>You slow cook a brisket
About 35 yrs. ago used to go by a place east off N. Central that had 'rib sandwiches' ie ribs smoked/cooked so long and slow the bones were as soft as the meat, with onions on top, between two pieces of soggy Wonder Bread. Think it was called 'East Texas BBQ'. [Probly why I ended up with a bypass, but sure was good]. Have any idea how to do that?
We'll be in Denton on Friday, coming from CO. How to link up with the caravan headed to Waco on Saturday?