Texture of a perfect brisket. Fat turned out delicious. Just enough of a hint of silverside flavor to say, "yes, I'm usually dog meat".

First time we enjoyed silverside. I stabbed it all over with a metal skewer then soaked it in brine with buttermilk for 24 hours. 10 hour slow cook in the oven fully submerged in clean water with herbs and spices and a splash of apple cider vinegar. That much prep and cooming you could probably ma...