The Brisket Pizza Experiment
This weekend I'm working on what I'll call the Lamb Experiment on the smoker, but about a month ago I had one of my proudest moments in home cuisine. We had made brisket for the weekend, but it wasn't the right cut for good barbecue. The only cut they had at this particular grocery store was suited more for corned beef, I'd say. No fat layer, small, just not right. Nevertehless, I made it, and it was pretty average.
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