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Unread 09-19-2013, 10:22 AM   #6
On the road to being a farker
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Join Date: 07-22-13
Location: Old Church, Virginia
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I think one of my mistakes on the last one I did was not putting enough goodness in when I foiled. I had forgotten my beef broth, even though it was on my list. I now plan to add broth, some wousy and butter when I foil, hoping to improve moistness. I am doing a lot of reading and was intrigued by the Dr. Pepper marinade mention on this site but whatever I do right now at home is intended to improve my comp brisket. The soda is meant as a tenderizer more than a flavorizer from what I read, due to the phosphoric acid.

I do test for tenderness with a probe and am not just cooking to a preset IT.

Thanks for reading and the discussion.
river city rib company, Old Church, Va
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