Quote:
Originally Posted by Honestjbone
Ahhhh I figured haha thanks guys!
Now about the moisture being kept in the brisket, what would you say??
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Moist comes from the marbled fat or connective tissue in the meat rendering not the fat cap --either it didn't render and needed cooking more or you sliced it too early, not rested long enuff or fat cap up let if all drip out....
