Chucks and Brisket injection
I'm going to cook a couple of Chucks and some Brisket tomorrow. First question.. I'e been reading about cooking briskets a little quicker and hotter at 300 and using butcher paper. I plan on doing this. Do you cook the Chucks the same way? Will parchment paper work as well?
When is the best time to inject for maximum juiciness.
GOSM Wide Body
UDS and another on the way