I guess Greg was inspired by our most recent trip to Urban BBQ when he decided what to make for dinner the other night… Brisket! Unfortunately though smoking this baby was out of the question considering it was under 20 degrees outside and we don’t technically own a smoker. So, oven roasting it was.
Massive amounts of seasoning were added to the meat a suggested by Paula Dean. We don’t have a roasting pan so Greg used a basic Pyrex baking dish and it worked just fine.
I believe this picture was taken after an hour or so of baking. You can see that Greg added beef stock to the pan. It went back in the oven for another couple of hours.
This is what it looked like when it was finished. It shrunk down quite a bit as you can see.
Greg and I went different directions with how we ended up eating it. He had his on an onion roll with some BBQ sauce.
Instead of a sandwich I opted for having the meat by itself with some of the natural gravy/pan juices.