re: Brisket time

quote:

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. Some go traditional, others think outside the box. If you really want to kick it up a notch, two, or even notches unkown, you will need to add salt, cayenne, garlic powder, more cayenne, Tony's, Tabasco, Lowery's seasoned salt, Salt and pepper, 1/4 cup vegetable oil, 1 pound smoked sausage, cut into 1/4-inch slices, 1/2 cup all-purpose flour, 5 tablespoons margarine, 1 large onion, chopped, 8 cloves garlic minced, 1 green bell pepper, seeded and chopped, 3 stalks celery chopped, 1/4 cup Worcestershire sauce, 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish, 64 cups hot water, 5 beef bouillon cubes, 1 (14-ounce can) stewed tomatoes with juice, 2 cups frozen sliced okra, 4 green onions, sliced, white and green parts,

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I can't argue with the results of your pic...looks like they cam out fantasitcally....however I have a couple problems with you recipe. In my experience with that method (mostly during a stint up in NWLA) 1/4cup of worstercheahire is no where near enough to gain the flavor I want and produce the product quality I need. It will dry the brine out too much if you don't use at least 12 oz.

Secondly and this more my personal taste but the tomatoes add nothing to the taste of the finished product and do nothing but cost you time and in some cases reduce the impact of the celery stalks