Originally Posted by
corky
I dont want it to boil and the low oven maintains an even temp--braising it in beer. It was done super fast even at low temp...its about 1/4 the original size though. Lol
We have been making it 3-4 times a year for 40 years. (One of my top 5 favorite meals) Tried it every conceivable way. Crockpot/slow cooker on high, barely covered with water, bit of salt, exactly 5 hours. Perfect every time. The one time we did it in a low oven uncovered but basted was a dry tough disaster. Tried it again covered, and it was slightly better, but ended up putting it in the food processor both times and making hash. We'll be making ours Sunday. Tender and juicy.
PS. Always buy brisket, never round.