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Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Okay: this is how easy: Preheat oven to 350. Dredge meat in flour to coat. Spread crushed garlic all over both sides of the meat. (I used the kind that comes chopped or crushed in the jar) Place brisket in large roasting pan. I usually use a large aluminum one - easy to throw away. In a mixing bowl, mix the 2 cans of soup - undiluted, 1 envelope Lipton Onion soup mix and measure out 1 &1/2 soup cans of Sweet Vermouth. Mix it all together. Pour mixture over meat. Cover roasting pan tightly with foil! Cook for 4 hours in 350 oven. You don't even need to check it. Tastes best if made at least one night before. Easiest to slice when cold and reheat in gravy in the oven before serving. Serve with horseradish. Enjoy!