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Reply to "Bought brined brisket "
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[quote=Anonymous][quote=Anonymous]Easiest methid: Put it in the slow cooker fat side up with the spices on you and about 1/2 cup of water. Do not rise off the spices. About 4 hours on high.[/quote] If you use a slow cooker, make sure the meat is covered with water. Otherwise, it will be unbearably salty. Learn from my mistake. You need plenty of water to pull the salt out of the meat.[/quote]
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