Debbie, thanks so much for the nice birthday wishes and what a mask! That is awesome.
Karen...thank you also for remembering my b-day. Sounds like you had a good day at the garden center and with your friend. I am glad.
Margaret.............to answer your question on how to make Brisket I shall turn you over to my husband Dave. He is a bit of a grill master/BBQ guru.
This is Dave (AG's husband). The price of the brisket is a little high for me. When they are on sale they usually go for about $1.99 lb. Being what is going on lately that probably is the going price. It can be cooked whole. Most people who cook whole briskets use smokers and cook them about 9-12 hours until you get an internal temperature of 200 degrees or so.
The whole brisket consists of two parts which are the flat and the point. The flat is leaner and is great for slicing. The point has more fat and more tender. There is a layer of fat that can be cut to separate them. Sometimes it is better to cook separately because they cook at different rates. I use a smoker with hickory wood and dry rub with salt and pepper. That is the Texas way.
I guess it could be braised low and slow. Never tried it but it should work. Will still take several hours to get an internal temp of 200 or higher but will be very worth it.
Dave
O.K. so there you go. Hope that helped in regards to making Brisket.
Hope you all have a good day. Need to hop in shower and get ready to start mine. Have a good one all.
AG
