Thread: Brisket help
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Unread 06-12-2013, 12:23 PM   #15
Stoke&Smoke
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Quote:
Originally Posted by Hozman View Post
Then we take them out and unrap. The foil is full of juices and when we make our cuts the slices just pour with juice. But by the time the box is finished our slices are so dry. So how do we keep our slices moist?
All suggestions already given are good, but juice "pouring" out when you're slicing might mean you needed to rest at room (air) temp for 5-10 minutes before slicing? When we slice ours, you can see the moisture in the meat, and some juice leakes out, but it doesn't pour out
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