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The Watercooler
Hays House Marinated Brisket
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<blockquote data-quote="ksm" data-source="post: 718953" data-attributes="member: 12511"><p>I posted this for StillStanding... As I had mentioned it on another forum that I had fixed it. </p><p></p><p>I use a smaller trimmed piece of brisket and halved the ingredients. When I buy the meat I put it in a ziplock bad with the marinade, and then freeze. Then when I am ready to cook, take it out a day a head of time to thaw in the fridge.</p></blockquote><p></p>
[QUOTE="ksm, post: 718953, member: 12511"] I posted this for StillStanding... As I had mentioned it on another forum that I had fixed it. I use a smaller trimmed piece of brisket and halved the ingredients. When I buy the meat I put it in a ziplock bad with the marinade, and then freeze. Then when I am ready to cook, take it out a day a head of time to thaw in the fridge. [/QUOTE]
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Hays House Marinated Brisket
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