MACS wrote:I would have left it together, trimmed as much of the fat as I could, rubbed it with dry onion soup mix and cooked it at 275 in the oven in a foil pan... covered in foil. At about the 4-5 hour mark... pour some mushroom soup over it, put the foil back on, and keep cooking until about the 6 hour mark or until it's so tender a skewer just slips right in.
You're welcome.
That's pretty close to how I do it, MACS. I cook it a day before I need it. I put a bed of sliced onion on the bottom of a roasting pan with half a cup of water and put the flat on top, trimmed of most of the fat. There is so much fat in the meat, if I leave much on the exterior it makes the drippings too fatty. Then I put about 8 cups of ketchup and 2 lipton onion soup mix packets on top and smear it all around. Three and a half hours at 325 with an hourly baste. Then I rest the meat and puree the onion and ketchup, slice the meat into strips (but keep them all together in the original shape) and spoon the gravy over (and in between) the brisket slices in a pyrex baking dish.
The next day, I reheat the meat in the dish with the gravy and it's pretty fantastic.
I could do the point at the same time, but it would be way too much food for the in-laws and my family. Hell my kids will probably not even touch it...
So, looking for other recipes to try the with the point at a later date.
