On Jun 18, 5:50*pm, Donald Bones > wrote:
> 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.

Thank you. For me, brisket has gone from just a challenging piece of
meat
to cook 5 years ago to something I really like today. Your note very
succinctly
summarizes a long learning curve for anyone that reads it.

Cheers,
Dana