Thread: My dry brisket
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Unread 12-10-2011, 02:44 PM   #14
somebody shut me the fark up.

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I would suggest putting a drip pan on the bottom rack with some water in it, you can even add some onions and garlic in there, let it catch the drippings off of the brisket. When you go to foil, filter and add the liquid in the pan to the foil, just a 1/2 cup or so. This aids in adding moisture to the cooker (very important) and moisture to the rest (also important).

You can take the rest of the liquid, add the liquid from the foil after resting and filter again, store and use the next time you make brisket, you keep doing this and soon you have a great injection base or soup base.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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