Dana K6JQ wrote:
> 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

Thanks, Dana. Saw your pics, btw - outstanding.

db