These homeowners spent about $24,000 on standard cabinets. They turned a few of them sideways and added shelving to get a custom look. Instead of expensive tile or granite, they bought wire safety glass at a hardware store for $11 a sq. ft., had a glass shop cut it to size and then installed it as a backsplash.
1 Fresh brisket can be frozen for up to 12 months at best quality. 2  Be sure to allow plenty of time to thaw a frozen brisket. 3  Thawing in the refrigerator can take about 24 hours for a trimmed, first-cut brisket.
1 Apply your favorite rub and refrigerate overnight. 2  Cook the brisket fat-side down at 325-375Â°F for 2 to 2-1/2 hours to an internal temperature of 170Â°F. 3  Wrap in foil fat-side up and cook another 2 to 2-1/2 hours until fork tender.his should keep the meat at a food-safe temperature of 140Â°F or higher for 2-3 hours. When ready to serve, position the brisket fat-side up (Photo 11) and separate the point section from the flat section along the fat seam. In Photo 12, the point is on the left, the flat is on the right.