Originally Posted by WhiteMooseBBQ
Majority of the time i am using USDA Choice. i have tried CreekStone CABS and also Wagyu's. But untill i can get a good juicy tender brisket i am staying away from spending the money on the Primes. That is unless some of your guys wonderful knowlage changes my mind.
How can i be loosing so much moisture from seperating the two?
With brisket fat is where it's at. When you pull that brisket and it's steaming hot and cut that point away I bet you are losing lots of juice. Cook a little hotter and only pull when it's probe tender and try not separating the point next time. I bet your results will be much better. IMO less steps with brisket is better. I cook choice or better and usually have stellar results. Injection is fine if you want to keep doing it. I do only because I'm constantly experimenting for comps. BTW I wrap w/butcher paper too, foil just steams your brisket and IMO when you add liquids you end up braising the thing. I like traditional smoked brisket... although I inject.