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Old 03-19-2013, 04:54 PM   #4
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Join Date: 12-14-11
Location: Forest Grove, Oregon

What I do is either inject or use Kosmos marinade over nite and then put strips of bacon on top. Smoke for a couple of hours, raise the temp to 300 to finish. Pull the bacon off and put what is left after you eat some in a pot of baked beans. Twice smoked bacon, and it keeps the brisket moist. But back to the brisket, I do wrap after IT of 160 while adding some liquid. If i do not have any buffalo broth I will add a little beef broth. Would like to know how yours turns out.
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