Can This Brisket Be Saved?
I cooked a 5-lb. brisket at 325 for three-and-a-half hours and when I took it out, all the liquid had evaporated and it seems overcooked. Is there any way to fix it? Should I add any liquid back in when reheating? And if so, should I remake the sauce (it Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude