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2. Beef Brisket with Lemon-Oregano Sauce Recipe - AOL

   homepage.aol.com/food/recipes/beef-brisket-lemon...

   Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender.

3. The Best Slow Cooker Corned Beef and Cabbage Recipe Is Here - AOL

   www.aol.com/best-slow-cooker-corned-beef...

   Brisket can be a tough, fibrous cut of meat, so the key to cooking it just right is to go low and slow. ... Cook on low for 2-3 hours, then add the cut up cabbage. ... Show comments. Advertisement.

4. How to cook brisket to tender perfection - AOL

   www.aol.com/news/cook-brisket-tender-perfection...

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5. Slow Cooker Brisket - AOL

   www.aol.com/news/2014-12-29-slow-cooker-brisket...

   Brown the brisket on the additional sides, about 1 minutes per. Remove to a plate. Add the cider and scrape up the brown bits from the bottom of the pan. Stir in the cumin, paprika, chili powder ...

6. Franklin Barbecue - Wikipedia

   en.wikipedia.org/wiki/Franklin_Barbecue

   The Brisket: 09:19: Aaron discusses what to look for when choosing a brisket, how to trim it and his method of seasoning. 2: June 5, 2013: Ribs - Part 1: 10:04: Aaron discusses pork spare ribs, how to trim and season them. 3: June 5, 2013: Ribs - Part 2: 06:58: After seasoning the ribs, Aaron walks viewers through cooking them via an offset ...

7. Burnt ends - Wikipedia

   en.wikipedia.org/wiki/Burnt_ends

   Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends".

8. Montreal-style smoked meat - Wikipedia

   en.wikipedia.org/wiki/Montreal-style_smoked_meat

   Medium and medium fat: the most popular cuts from the middle of the brisket. Occasionally, a sliced mix of lean and fat meats. Old-fashioned: a cut between medium and fatty and often cut a bit thicker. Fat: from the fat end of the brisket; Speck: consists solely of the spiced subcutaneous fat from the whole brisket without meat.

9. How to Make Smoked Corned Beef - AOL

   www.aol.com/lifestyle/smoked-corned-beef...

   Brisket (the cut of meat used to make corned beef) can become tough and chewy if it’s not cooked properly. It’s important to cook it low and slow at 275° for the entire process.