Why is it so freaking hard to find an UNCORNED beef brisket around here in the CT/RI area??????????????
Corned beef is great, love it on rye with a schmear of really GOOD mustard. But sometimes you want to slow cook your own brisket with other flavors, you know?
I've been systematically looking for one for a month now (4589 food bloggers blogging about their Passover briskets will do that to you) and struck out at: Stop and Shop, Shaw's, Big Y, and Dave's Marketplace. Finally found one today at BJ's. Just a huge ass piece of drool-worthy brisket!! Now what to do with it?
Go with a recipe from P-Dub or do something closer to the BBQ Beef aka Heavenly Goodness that I adore and generally use flank steak for. Decisions, decisions.
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