try injecting through the cryovac bag with beer and meat tenderizer that contains papaya enzyme. Seal it and refrigerate for at least 24 hours. Works for me.

Anyone ever use squeeze parkay on dry meat? I saw whole hog cookers use it on BBQ America (pbs) on some sections of their piggy that got a little dry.

Thanks for all of the help guys. Thanks to all of you, I think I have a pretty good handle on what it takes to make a great brisket. TIMBO.

its a Tommy kendall thread.. one of his tricks is to try to bend the brisket. If you can touch it end to end its a keeper.

briskets are the toughest hunk of muscle to get tasting great all the time--I only have cooked packer cuts--cook at 225° 'till the flat temp is aobut 194°--then wrap in foil and let sit for a couple hrs(important)--but sometimes then they are still tough--I threw away more briskets than anything else when tring to figure out the bbq thing!! In fact the neighbors dog used to run and hide when he so me head his direction<LOL>

have fun

Buzz

One final thing I forgot in my list: It helps to slice at an angle, rather than straight up and down. Instead of 90 degrees, hold the blade at about 75-80 degrees. This will help cut through more of the grain. I will edit this into my prev. post.

Been surfing for brisket info. Found this page

http://www.drofbbq.com/bbqtips.htm

Click on "brisket tips". It's a word pad doc with a buttload of info. Lots of differing even contradictory info. Interesting read when you have time.

I was particulary interested in Chapter 5 tip #10, allegedly info from Dave Klose passed on from a third party. It says that Dave says to put your brisket in a 350* pit and allow to drop over time to 250. I would be interested to have Phil verify that this is a technique that Dave uses.

BTW - theres a decent spice guide at the bottom of the linked page.