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Joined Date: Dec 09, 2007
"I've made quite a few briskets using the recipes from many of the chefs on foodnetwork, and this one is the best so far. The cooking time was perfect for my 5.5lb brisket. I was a little intimidated by the amount of balsamic vinegar and only used about 3/4 cup and added about 1/4 cup red wine. The "slops", as we call them, were absolutely delicious! Awesome recipe!"