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Old 03-03-2011, 08:53 AM   #8
Knows what a fatty is.
Join Date: 08-19-10
Location: Gulfport, MS
Default First time brisket question (Now with Pron!)

Originally Posted by Hub View Post
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.
I'm about 7 hours in and about to start checking IT. I did go with the water pan and I'm really anxious to see the end result. I'm gonna give my first shot at pron here and attach a pic from right when I put the meat on. I'll update a little later with a pic of the paper wrapped briskie!
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