That works pretty well on brisket in the oven, too.Cut a roast to fit the crockpot. Add one can of cream of mushroom condensed soup and one packet of dry onion soup mix. Cook on low till internal temp is 140F or to your liking. Strain the little chunks of mushrooms out of the gravy. This recipe makes it's own gravy. The juices from the meat are captured in suspension by the creamed soup. I can't wait to try it on my first ET.
Braising in a clearer concoction than mushroom goop is much better with a cut of unknown quality (or origin). Here's one from the "Nom, nom, nom" thread, as if this were a serious inquiry:That works pretty well on brisket in the oven, too.
The Alpine squatches can be distinguished from their costal cousins by their distinctive headgear.I find the alpine squatches to have better flavor than their coastal cousins, however the coastals are much more tender. You will need an injection or marinade with a high acidic content, mushroom soup won't cut it. A nice pineapple and red pepper marinade will do fine. If you have a steam generator on your smokehouse now is the time to use it. Slow roast never above 185 F until desired. Carefull with the smoke, no mre than 2 hours there.