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Old 09-09-2012, 07:37 PM   #9
Booking It
Knows what a fatty is.
Join Date: 02-20-11
Location: Chicago Suburbs

Can you explain a little bit about using the parchment? Did you only have a single layer for the wrap or did you bring it around the brisket a few times? How did you get the parchment to stay in place and not leak out on the sides?

Sorry for all of the questions! The science of it makes me think that this could be the missing link between my non-tender briskets and success.
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