Brisket question.

[Dude]

Really depends on what kind of flavors you are looking for. Otherwise, slow cooking at a low temperature is usually best

Thanks. I use briskett mostly for home-made pastrami. Cure it in brine for 6-7 days, dry rub, then put in oven at very low temp for about 10-12 hours for a complete cut (around 20 lbs). Turns out delicious, but looking to get a smoker. Also make the original jewish deli rye bread at home.

Did the brisket flat mentioned in above post, some basic spices, without the curing and turned out ok. Nothing to write home about.

Brisket mixed with chuck also makes an awesome burger. Grind about 35% brisket and 65% chuck, keeping meat to fat ratio at about 80%. Turns out very juicy and flavorful.