Thread: Brisket help
View Single Post
Unread 06-10-2013, 07:27 AM   #7
HarleyGirl14226
Full Fledged Farker

 
HarleyGirl14226's Avatar
 
Join Date: 12-30-10
Location: Amherst, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy View Post
Injecting the brisket before cooking with a solution comprised of flavor and phosphates is very, very helpful.
Quote:
Originally Posted by Sawdustguy View Post
Taking your brisket to 205, then letting it rest in a cambro or cooler will take it to 215 or 220 and that will spell mushy, over cooked brisket.
Quote:
Originally Posted by J&B'sBBQ View Post
Agree with the injection but you could also let the slices sit in the juices after you slice them, before you box them, to soak up a little more juice before you box.
Agree with all three...
__________________
Gail
The 5th Artery BBQ
https://www.facebook.com/The5thArteryBBQ

KCBS / NEBS / CBJ
MAK 2 Star General / Yoder YS640
2 - WSM's 22 1/2 / 3 - Weber kettle's
Backwoods Fatboy
PINK Thermapen
HarleyGirl14226 is online now   Reply With Quote