Originally Posted by High Q
When Jetton would simmer these briskets until "done", was that several hours? generally akin to when folks currently pull a brisket and foil it? I assume the post simmered cuts would be directly on the pit for a couple of hours getting mopped and finished and tender. I'm going to try and replicate the Jetton simmer on my UDS tomorrow. Now I need some cedar.
jetton would simmer briskets until they were cooked... took maybe 2-4 hours.... then they could sit in all that broth as it cooled... THEN they were smoked over the pit for the same time it took him to smoke the ribs... about 4 hours (remember.... they were being mopped the whole time so that cools the meat down plus one side is exposed to regular air.... unlike our ovens...