Thread: Brisket Fever
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Unread 03-19-2012, 03:55 PM   #13
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A few thoughts.

Bovine Bold, is bold. If you use it, only use a little. Personally I don't like it.

You want to foil around 150 - 165 with a little bit of liquid.

Almost all my briskets are done high heat (325). The only way I wouldn't foil is by using a high heat cook.

Yes, inject. I like to inject/rub overnight. There are simple beef broth recipes.

Cook the flat to 203. Then give it a good rest.

If you really want to get up to speed listen to greg rempe's brisket roundtable.

Even with all this I still haven't gotten it to taste like my favorite, Q on the Riverwalk in San Antonio.
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