after you smoke brisket, let it rest, then slice it, what do you use for a liquid to keep it from getting dry?
I'm helping out a wedding rehearsal and I'm doing Pulled pork, brisket, and hot dogs, and I am using a chaffing thingy to keep everything hot. I thinking about using apple juice for the pulled pork and hot dogs. Is that a good idea?
I will try to post some pron