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Old 03-03-2011, 06:15 AM   #6
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC

The secret to a moist, tender brisket is to make your injections many and small, not just a few in the thick parts. Large injections will "pocket". Next, foil the beast fairly early -- then pull at 195 internal and rest it for an hour before slicing.
[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT]
Memphis Advantage
NOS American Made Traeger 075
Weber Performer
Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I]
Grillin' and Smokin' like crazy for over 40 years :whoo:
[COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]
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