Back in the Saddle with Bar-B-Que Beef Brisket

It's been a few months since the last post and with summer coming, solar cooking is at it's BEST!
I just uploaded a few photos of a Bar-B-Que Beef Brisket that turned out fantastic. Placed 1/2 an onion in the pot, added the brisket (3lb.) and the rest of the onion, covered with 1/3 cup bar-b-que sauce and cooked, covered for 6 hours. Was delicious (the juices made a tasty gravy) . The left-overs shredded for a beautiful sandwich on a hoagie roll with extra bar-b-que sauce.
My next attempt will be an Italian Style Beef Brisket that will be prepared the same way, except I will drain the liquid from a 28oz. can of peeled roma tomatoes and place them on top of the beef with a tablespoon or two of oregano. Should complement egg noodle pasta or make an incredible sandwich on italian bread! For my latin fans, cook the brisket with nothing but a little
garlic and water (not much) and when you are finished you have the beef for "Vaca Frita" and "Ropa Viejo"!

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