Friday Night Slow Cooked Brisket And Onions

Do you cut slits into the top of the fat on your brisket, or do you leave the fat layer intact? Some people use the slits to put onions into the meat and seal in the flavor, but other dishes just say to add the onions. I think my favorite part is that you chose to saute the onion giving the dish a roasted component that would not be there otherwise.

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