Why dry brisket?
I have a techno cook question, Alton Brown where are you?
What make a brisket come out dry, not moist, when sliced? Good flavor, tenderness, texture, just dry. Is it over cooked, under cooked, rested too long, not long enough? Is it something that can be avoided or is just the luck of the draw, win some, loose some, dependent on the cut you are working with.
who are those guys? BBQ Team www.watgbbq.com
Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com
"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice