Originally Posted by bbqbull
Next time you pull a brisket and foil it, try adding a half cup of beef broth inside the foil.
I'm with Bull on this. I always add back moisture during the coolering process. I believe the "funk" on this is that collegen is broken down and mouister moves it out. The Funkmaster will elaborate more on this when he chimes in.
Looking for the truth, in the thin blue smoke
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