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Unread 12-25-2010, 11:06 AM   #67
cdollar
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Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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I was taught the Jetton method many years ago by a friend's dad who had a BBQ place in Lousiana. Cook the brisket immersed in water for 12 hours at 210*, with some jalapenos in the water, then scrape the fat off and smoke for 6 hours. Made a wonderful juicy and tender product. I cooked, served and catered these briskets for years, and people loved it. I use the smoke and foil method now, mainly for the burnt ends. I only cook for myself and friends now.

I think whichever way gives you the finished product that makes you happy, you should go for it.
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