[rbinms33]

Originally Posted by slat

I agree with Richie. The moist entries do seem to fair better in both pork and brisket. And there is a difference between moist and wet. A little goes a long way.

I was trying to think of the words to describe it earlier and it finally came to me. When I say it looked moist it looked like it was sweating. Not to where you could see it sloshing in the bottom of the box but enough to make the meat glisten.