Blutch
Full Fledged Farker
I'm going to cook a couple of Chucks and some Brisket tomorrow. First question.. I'e been reading about cooking briskets a little quicker and hotter at 300 and using butcher paper. I plan on doing this. Do you cook the Chucks the same way? Will parchment paper work as well?
When is the best time to inject for maximum juiciness.
Thanks
B
When is the best time to inject for maximum juiciness.
Thanks
B