You didn't actually comment on how it came out using this method. It actually looks as you're cutting into it that it came out rather tough. I would have liked to have seen video of you chewing it to confirm my suspicions LOL I'm a little weary now of your other videos. You didn't say one way or the other how it was fabulous or horrible.
Yeah, I noticed that, too. Was not very helpful. I've done both ways for brisket, and I definitely prefer slow cooker. gonna cook one tomorrow, can't wait. one guy just puts the meat in on low for six hours, no liquid. the fat provides enough mosture. thought I'd try it that way with just salt.
Is there a way on the recipe page to remove all the logos/app symbols on the left? All of your recipes are so hard to read because of them. There is only one or two lines without an obstruction! Thanks
Looks so good!❤😊
Thanks Karen!
You didn't actually comment on how it came out using this method. It actually looks as you're cutting into it that it came out rather tough. I would have liked to have seen video of you chewing it to confirm my suspicions LOL
I'm a little weary now of your other videos. You didn't say one way or the other how it was fabulous or horrible.
Yeah, I noticed that, too. Was not very helpful. I've done both ways for brisket, and I definitely prefer slow cooker. gonna cook one tomorrow, can't wait. one guy just puts the meat in on low for six hours, no liquid. the fat provides enough mosture. thought I'd try it that way with just salt.
Is there a way on the recipe page to remove all the logos/app symbols on the left? All of your recipes are so hard to read because of them. There is only one or two lines without an obstruction! Thanks
Moist