Originally Posted by Gunpowder Mike
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,
I think you hit it on this one I did a brisket this week and it had very little marbling it was good and tender but a little dry not bad but not as good as other briskets I have donel
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