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Old 12-09-2012, 09:15 AM   #8
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

On the UDS I use that exact setup, All be it I cook much hotter around 300 I don't foil. Getting a moist brisket is easier with higher temps. Adding a water based solution will not add moisture to the product however Canolla Oil will.( research the cooking term "Larding") The quality of the brisket has much to do with it as well. Look for as much marbling in the flat as possible.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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