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2. 15 Hearty Brisket Recipes for an Easy Weeknight Dinner - AOL

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3. Baking this barbecue brisket makes it deliciously tender - AOL

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   Season both sides of the brisket and place meat on a foil-lined baking sheet. Cover the meat and the baking sheet with plastic wrap and place in the refrigerator overnight to season. Preheat oven ...

4. The Absolute Best Way to Make Tender, Juicy Brisket ...

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5. Burnt ends - Wikipedia

   en.wikipedia.org/wiki/Burnt_ends

   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". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.

6. Montreal-style smoked meat - Wikipedia

   en.wikipedia.org/wiki/Montreal-style_smoked_meat

   Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.

7. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami. The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines)

8. These Easy Potluck Recipes Can All Be Made Using a Crock-Pot

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   Both the brisket and the veggies cook together in the slow cooker. That means you'll get the rich and meaty flavor in every bite. Get the Slow Cooker Brisket recipe .

9. Brisket (Jewish dish) - Wikipedia

   en.wikipedia.org/wiki/Brisket_(Jewish_dish)

   Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender. [4] Brisket became popular among Ashkenazi Jews due to its low cost; farmers would sell the expensive cuts and keep the cheaper ones. [5] Ashkenazi Jewish refugees brought shtetl cooking with them, and introduced brisket to the general American ...