What I learned about smoking brisket over the last year
On Jun 17, 7:56*am, Donald Bones > wrote:
> Okay, so I've done about 1, sometimes 2 briskets a month for about the
> last year or so (I really love brisket). To shorten the story, I've
> mopped, flipped, turned, sprayed with apple juice, and just about
> everything else you could think of. End the end, what kept them moist
> and tender was for me to leave them alone.
Amen.
> After a rub the day before,
> they'd smoke for 8 or so hrs, then I'd wrap them in foil for a few more
> hours. Then towel 'em up in the cooler overnight, and in the morning
> there was a nice pool of juice, and they were falling-apart tender. No
> mopping, no injecting, no nothin'. A few times, they reached 205
> degrees, but didn't dry out at all.
Good stuff. One comment about injecting - it's not really
to increase moisture in the meat, it's really about seasoning
the meat.
Great post.
Dana
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