Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping it in
aluminum foil, and the cooking in the oven for more time is also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that I
have
done brisket, it was pretty good overall. But, it was dry in some areas.
What do you recommend for avoiding dry brisket?

Scott


#1, do *not* trim any fat prior to cooking.

#2, Cook hotter than 220. Go for 300 on brisket.

#3, Toss the thermometer. Use the fork.

#4, Use the fork Luke!

TFM®