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Unread 02-01-2010, 12:30 PM   #12
greg of the BGE
On the road to being a farker
 
Join Date: 07-09-09
Location: NW Detroit suburbs
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I have tried all sorts of methods on my BGE and imo it is more the cut of meat than anything. If I get a good brisket, they are tender and juicy. If I get them from the local grocery store, they suck.

Fat side up, fat side down (I prefer fat side up with a place setter under it or fat side down with no place setter)
I do not trim anything from my briskets. I let the temp and time melt it all away. The 2 times I trimmed them, were the 2 driest briskets I have made so far.

If I took the fat off, I would want to cook it partially in foil or a pan to get some moisture back in.
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