Thread: Wagyu Brisket
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Unread 06-13-2013, 06:47 PM   #15
Peter B
Knows what a fatty is.
Join Date: 04-30-13
Location: Hicksville, NY
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Do not inject and keep your recipe as close to normal. I have had great results cooking at 215 for 16 hours plus 2 hours rest.

I am a big believer in wrapping in butcher paper over foil for brisket. The bark doesn't soften as much.

Take pictures.
Peter B is offline   Reply With Quote

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