Originally Posted by
ghia74
...William, after your tuna recomendation back in August I will definitely have to give HEB a try.
LOL. I don't think you will be disappointed. I think they smoke these for 18 hours. All you have to do is add a little moisture to the pan, cover with an aluminum tent, and heat at 350 for an hour (less if just the flat). I take these to pot lucks all the time along with some BBQ sauce from the Salt Lick and most of the time folks don't even use the BBQ sauce. Anyway, they come cryovacuum-packed, so very shippable.
You know, before reading the other posts to this thread, I never considered that brisket might be made any other way than maybe as corned beef other than in the smoker.
Best regards,
William R. Sanders
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Starwood Hotels & Resorts Worldwide
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