This is the Best Ever Brisket.  I made it for New Year's Eve, and it perfumed the house with a meaty yumminess all day.

It is not my own creation...well, it kind of is.  I took a recipe from the Pioneer Woman and had not read all the way down through it when I was preparing it.  It  had one ingredient that I didn't have, so I substituted. Which I do a lot.  And, I think it is ok to do that.  Within reason.

Here is the link to the whole recipe:

http://thepioneerwoman.com/cooking/2007/06/brisket_baby/

Go to her site and look at all the pictures...she shows how to lay the slab of beef in the pan with the fat side up.  She does this because she says all that grease drips down and makes the beef tender.  I agree!
She also marinates it over night which I think makes it extra tender.

I didn't have all the soy sauce it calls for- which is a bunch-1 1/2 cups.  So, I added this~~

to make it to the 1 1/2 cups measurement mark. (Allegro Marinade- found at any grocery store)

 I think I followed the rest of the recipe.

The Pioneer Woman has been a great help to me.  Her recipes are always yummy, and she is pretty funny when she writes so you get that added bonus of laughter.  A double SURSEE- good food and Laughter.

The other bonus to brisket is Brisket Tacos the day after.  The *pickins' are perfect to wrap into a tortilla and serve for the next day.

Let me know if you like this recipe as much as I did.

*Pickins' are the little morsels of meat that are not big enough to feel good about serving to your mom, but make great tidbit bites for kids and for tacos the next day.  Also can be used to describe the pieces of chicken and turkey that just don't look all that great after you have carved the bird, but are yummy-licious.