I bled for this brisket
Friday night. Thirty people coming tomorrow. An 18-pound USDA Prime brisket from Costco staring at me from the counter. And the dawning realization that this thing needs to go in the oven right now and cook for 16 hours.
So naturally, I grabbed a knife, started trimming three pounds of fat off this beast, and sliced my finger open. (Don’t worry I didn’t get anything on the meat.) Because I am nothing if not committed.
I wrote the whole story…the trimming horror show, my brisket rub recipe (featuring my beloved Maldon smoked sea salt), the dead-simple overnight cooking method, and the five wines I’m pouring at the party. All from Costco. All brisket-worthy.
Including an Amarone that scored 92 points and will make you feel like the most interesting person at your own dinner table.
Cheers🥂
Alexandra “Always manages to cut herself” Andersen
P.S. If you have a brisket wine pairing I need to know about, hit reply. I’m always listening.
