"This is a smoking or sluggish-grilling beef brisket. The apple and orange juices sincerely convey out the flavor of the beef."
- 1 cup apple juice
- 1 cup orange juice
- 6 kilos pork brisket
- 1/3 cup steak rub
|Prep : 10M||Cook : 8M||Ready in : 14H10M|
- To marinate, mix the apple juice and orange juice in a nonporous glass bowl. Add the brisket, toss to coat and cowl with plastic wrap. Refrigerate to marinate for four to 6 hours. Remove brisket from the bowl, discard any ultimate marinade and cover brisket with the rub. Wrap the beef in plastic and refrigerate from 8 hours to in a single day.
- Preheat oven to 170 ranges F (eighty stages C).
- Bake brisket in preheated oven for eight to 10 hours. Slice throughout the grain of the beef.
- Reynolds® Aluminum foil may be used to maintain food wet, prepare dinner it frivolously, and make smooth-up less difficult.
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