Comments on: Slow Roasted BBQ Brisket https://bakeatmidnite.com/slow-roasted-bbq-brisket/ Easy to make main meal and dessert recipes. Wed, 09 Oct 2019 20:48:04 +0000 hourly 1 By: Judith Hanneman https://bakeatmidnite.com/slow-roasted-bbq-brisket/#comment-14637 Thu, 04 May 2017 04:15:36 +0000 http://bakeatmidnite.com/?p=10311#comment-14637 In reply to David.

That’s what we call it here, but it’s also known as “flat cut.” It’s the one with the least amount of fat–and it’s much higher price.

]]> By: David https://bakeatmidnite.com/slow-roasted-bbq-brisket/#comment-14635 Thu, 04 May 2017 01:49:50 +0000 http://bakeatmidnite.com/?p=10311#comment-14635 What is a “thin first-cut?”

]]> By: Judith Hanneman https://bakeatmidnite.com/slow-roasted-bbq-brisket/#comment-14634 Wed, 03 May 2017 23:43:13 +0000 http://bakeatmidnite.com/?p=10311#comment-14634 In reply to Anya.

Sure, if your pan is big enough, has a lid and is oven-proof. There’s quite a bit of juice so just make sure your pan is deep enough.

]]> By: Anya https://bakeatmidnite.com/slow-roasted-bbq-brisket/#comment-14633 Wed, 03 May 2017 22:20:11 +0000 http://bakeatmidnite.com/?p=10311#comment-14633 Do you have to use a dutch oven for this? We don’t have one, could we just brown it in a pan do you think?

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