Thread: Dry Brisket
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Unread 08-24-2010, 07:37 PM   #11
Gunpowder Mike
Found some matches.
 
Join Date: 08-15-10
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Default dry briskets

Hey MasterGator,

I am just a few briskets in but I found that you need to check the flat's marbling closely on each brisket as you buy them. I produced a few dry ones as well until I realized this important fact. The more fat marbling in the flat, I found, produced moister pieces. I also tried injecting but it didn't prevent dryness for me.

Just my early observations,

GPM
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