dry briskets
Hey MasterGator,
I am just a few briskets in but I found that you need to check the flat's marbling closely on each brisket as you buy them. I produced a few dry ones as well until I realized this important fact. The more fat marbling in the flat, I found, produced moister pieces. I also tried injecting but it didn't prevent dryness for me.
Just my early observations,
GPM
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