Sunday, December 21, 2014

Almost foolproof brisket

I told my mom to stop saying it was foolproof, because it wasn't... but it wasn't really my fault.

Almost foolproof brisket

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I arrived at my friends’ (Karl and Allen’s) apartment, with the 41/2 pounds of brisket, a 4-pack of Dogfish Head’s new gluten-free beer, and some brown sugar. They supplied the ketchup — we were ready to go. I followed the recipe to a T. (OK, I actually did forget about the onions and added them after an hour in.)
After 3 hours, after cooking at 325 degrees, I let the meat cool for about 10 minutes. Sliced it in the sauce, everything smelled amazing. Then I plated the meat on mini-slider buns. The meat was a little overdone, a little bit tougher than I remembered my momma’s being. When I mentioned this, my friend said his oven isn’t really too accurate. It often is about 25 degrees hotter than it reads. Thanks guys — information I could have used 3 hours ago!
But it was still pretty good. And it smelled so great, I even got one of my vegetarian friends to try it! The next day she texted me, she was dreaming of my brisket … so it couldn’t have been that bad.

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking dinner for 30 years. Her blog started with teaching her daughter, but has been continuing for the past two years with school children, this fall with fifth graders from Russell Byers Charter in Phila. The program continues to expand with 32 volunteers teaching 75 children in 15 classes this fall in Phila and Camden, in partnership with the Vetri Foundation for Children.

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