I was in charge of Christmas dinner this year and decided to do a Texas brisket. I chose this recipe from none other than Paula Dean and it was stupendous (Speaking of Paula Dean, check out this video).It had the flavor and tenderness of pot roast with a consistency of steak. A few things to note, use sea salt or kosher salt with the rub. Some of the reviews said the table salt made it too salty. Also, I added a cup of beef broth and a cup of water and it filled the pan up about a half inch and made the meat extra tender.
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