- City Sports is going out of business and if you go to the store, everything is on sale. Everything. North Face. Patagonia. Under Armour. And this.
(totally switched this one out for a grey one, though)
For those of you who don’t dabble in athletics, GOAT is Greatest of All Time. Which, coincidentally, is what I think of The Pioneer Woman’s brisket. (Though, honestly, I don’t know that this is her recipe, so much as her specific measurements and cooking times for a a classic brisket.) I spent a fortune on good meat on Saturday morning, and got it into the oven by noon. At 8 pm, we dug into the most wonderful and hearty meal. I love when meat roasts all day during the cold-weather months.
To make brisket, you will need:
- 5-8 pounds of brisket
- 24 oz. ketchup
- 1 package onion soup mix
- 1 C water
- several dashes hot sauce.
Preheat the oven to 275 degrees. Whisk ketchup, soup mix, water, and hot sauce in the bottom of an oven safe dish. Add meat*, and work it around so it’s completely covered with sauce. Cook 6-8 hours.
*I start my meat fat side up, flip it once about a third of the way through cooking, and flip it again after another couple of hours. If you don’t want to even bother opening the oven, I’d cook it fat side up and leave it that way the whole time.