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Unread 06-12-2013, 05:33 PM   #81
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Join Date: 10-23-10
Location: Sunset City Western Australia
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Just woke up, great start to the day!!
What do you experienced guys think of the juicyness factor?

I am thinking that it looks plenty moist, and that the fold idea worked well??
It is soft and tender, except for a nibble of some meat at the point junction which was a bit tough.
Is that how briskets are?
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I could help being the way I am, but the problem is...there is nobody else willing to do it.
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