Where have SoCal Brethren been getting their Briskets these days?
I've had a hankerin' for Brisket for awhile, and after going through SmokinAussie's thread, decided to give it another go. My prior attempts have been disappointments, and I'm partly convinced the Cow itself shared at least some of the blame. :mrgreen:
I've used the cryo'ed whole Brisket from Smart & Final in the past (choosing the most flexible), but the results have been on the dry side. I used the BGE Indirect, low n slo until it was somewhere in the 190+ range and passes the fork test. Used a bit of beef broth in foil towards the end on the second cook, just wrapped the first one in foil all by it's lonesome that time. Thought I'd follow Aussie's example and throw a water pan in this time. Maybe bump the temp up to the 250-275 range instead of 225.
The grocery stores I frequent usually just have a closely trimmed Flat.
Any suggestions?
I've had a hankerin' for Brisket for awhile, and after going through SmokinAussie's thread, decided to give it another go. My prior attempts have been disappointments, and I'm partly convinced the Cow itself shared at least some of the blame. :mrgreen:
I've used the cryo'ed whole Brisket from Smart & Final in the past (choosing the most flexible), but the results have been on the dry side. I used the BGE Indirect, low n slo until it was somewhere in the 190+ range and passes the fork test. Used a bit of beef broth in foil towards the end on the second cook, just wrapped the first one in foil all by it's lonesome that time. Thought I'd follow Aussie's example and throw a water pan in this time. Maybe bump the temp up to the 250-275 range instead of 225.
The grocery stores I frequent usually just have a closely trimmed Flat.
Any suggestions?