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Reviewed Brisket with Carrots and Onions

Dec 11, 2010 in Food Network Community Toolbox on

This was delicious! I adjusted the recipe for a 1 1/2 lb brisket and baked it for about an hour and a half and it turned out great! I also tried using some more garlic and some fresh oregano in the rub. And it was definitely not too salty!

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