Let get to room temperature (takes an hour or two).
Rub in salt/pepper and stick on a roasting rack (or sheet pan) in 500 oven fat side up. Don't cover it or put any liquid in the pan (don't want to steam it). Immediately knock down the heat to 350 and cook 18-22 minutes. 125-130 on thermo for med rare.
Cover loosely with foil for 15 minutes.
Happy Easter !!
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They be on sale this weekend.
Let get to room temperature (takes an hour or two).
Rub in salt/pepper and stick on a roasting rack (or sheet pan) in 500 oven fat side up. Don't cover it or put any liquid in the pan (don't want to steam it). Immediately knock down the heat to 350 and cook 18-22 minutes. 125-130 on thermo for med rare.
Strain the drippings.... take 2 tablespoons dripping and whisk with 1-2 tablespoons flour. Add hot liquid.... water, milk, more drippings, cream, stock, anything you want. Reduce down a little if it's too thin.
Pan Gravy:
Strain the drippings.... take 2 tablespoons dripping and whisk with 1-2 tablespoons flour. Add hot liquid.... water, milk, more drippings, cream, stock, anything you want. Reduce down a little if it's too thin.
I will eat some PR this weekend.. The only time I eat it is on the holidays...
My wife's uncle will be down and he makes the best briskets... They are some of the most tender you will ever find...
He adds CINNAMON to them and they are great... B4 he cooks them he will put CINNAMON w/ water and spread it lightly over the brisket (not to much/ with a brush)... He cooks the briskets over night ( he starts TONIGHT)... The meat is so tender...Im not a fan of cinnamon but it really does the meat some justice...
The ORIGINAL not the package kind
I will eat some PR this weekend.. The only time I eat it is on the holidays...
My wife's uncle will be down and he makes the best briskets... They are some of the most tender you will ever find...
He adds CINNAMON to them and they are great... B4 he cooks them he will put CINNAMON w/ water and spread it lightly over the brisket (not to much/ with a brush)... He cooks the briskets over night ( he starts TONIGHT)... The meat is so tender...Im not a fan of cinnamon but it really does the meat some justice...
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