Take one beef brisket that has been trimmed by the butcher and place it in a food saver bag or ziptop bag of your choice. Now, here is where it gets tricky. If this were my daddy’s brisket, the only marinade he would ever put on it would be Claude’s, maybe Dale’s, but most likely Claude’s. Depending on where you live in the country, will determine what is available. Now for this brisket, since I couldn’t remember what store I had seen the Claude’s sauce, I bought our favorite meat marinade for every kind of meat, Stubb’s™!! I love the pork, chicken, and beef varieties. So I got the beef, two bottles, and poured it over the brisket. I let it sit for two days and rotated it once a day. On Saturday morning around 11, knowing that we wanted to eat at about 5 or 6 that evening, I took that brisket out of the marinade and placed it in a 9×13 glass pan, fatty side up and covered the pan with foil. I set the oven to 300 degrees and popped it in. I didn’t open that oven until 4:30 that night. Now if you want to cook it lower and slower, please do. Cook it for 7 hours at 250 degrees. Either way, you are going to indulge in the best brisket that you have ever had. Bean made smashed potatoes, and steamed broccoli and we had some King’s Hawaiian Rolls. We didn’t even have to put any sauce on that brisket, it was moist and wonderful.
Leftover brisket, cubed hash brown potatoes, grilled onions, shredded cheese, and flour tortillas. Cube about 1/2 of the leftover brisket add brown the potatoes according to the package directions, transfer them to a bowl and grill the sliced onion in the hot pan, remove them to a bowl and add the brisket to the hot pan, along with some of the pan juice. Heat up the tortillas and pile in the meat, potatoes, and onions. Top with cheese and sour cream. If you want salsa or green Chile, add that too. These are amazing burritos.