Brisket is a beef cut with many personalities.
In it’s corned beef form, brisket is also everybody’sSt.
Patrick’s Daygo-to, far more flavorful than the boiledcabbageit so often accompanies.
Food bloggerTori Aveypoints out that first cut is usually easier to find at yourgrocery store butcher.
A fork should pierce and slide out easily when done properly."
As far as the “low” part goes, this refers to temperature, of course.
Cooking brisket at too high a heat may also toughen it up.
Do not slice it yet!
