On Mon, 15 Sep 2014 21:51:24 -0600, Mayo > wrote:

> He's sort of right.
>
> Wrapping or foiling a brisket with some slurry to finish is not braising
> as the smoke has already done it's job on an open cut of beef.

The youtube I watched didn't splash much on at all, it wasn't even
close to a braise... more like humidifying.
>
> Foiling allows the natural brisket juices to keep it moist and provides
> a base sauce for re-hydrating it before serving.

I figured the slurry would help do that plus add some flavor. What I
saw wasn't fancy. They sprinkled a little unmodified apple juice over
their rib rack before wrapping it in foil.
>
> The wrap and hold, be it in a cooler or an old blanket is sound strategy
> and lets the meat rest and re-absorb juices.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.