Serves: 12
Total Calories: 396
Mix ingredients together. Pour over brisket in Dutch oven. If you’re at home, cook at 225°F for 5 hours, covered. This is a good dish for a lay over day on a river trip or for a camp day when the cook stays in camp. If in camp, use 6-8 briquets underneath the Dutch and 16 on top. Freshen charcoal every 1 1/2 hours. Save a little vermouth to add if your cooking liquid needs refreshed. Or, if out of vermouth, use water. Makes good gravy. Serve with rice, noodles, or potatoes.
Spiced with More Tall Tales - Meats
This Pat's Beef Brisket recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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