Robert, I do a similar method as what MACs described for a briskett flat,although I always do it a day before:
Day before serving:
salt and pepper it, then sear the outside as best you can in a cast iron skillet
put the seared flat into a foil baking pan (or a roasting pan if you have one) on top of a layer of sliced onions
add a 1/3 cup of liquid to the bottom of the pan
I dump about 40oz of ketchup on top along with 2x Lipton onion soup mix packets and mix it up well with your hands (you may need less ketchup based on size of the meat)
cover and cook at 325 for about three to four hours, basting every hour or so
Take meat out intact and let it cool a bit
while cooling, I use an immersion blender in the roasting pan and blend all the juickes, gravy from the ketchup, along with the slices of onions (you could just add all to a food processor, too)
Then I slice the meat against the grain and pack it in a new pan/tray (I use a pyrex) with gravy between each slice.
Day of serving:
place briskett and gravy container in oven for approx 1hr at 325 to reheat and soak up gravy.
Serve
Stogie1020 wrote:
