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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-24-2014, 12:32 PM   #1
Got rid of the matchlight.
AzJim's Avatar
Join Date: 03-25-14
Location: Phoenix, AZ
Default Low & slow Brisket no fat cap

When I go to my favorite restaurant and order brisket there is no fat on it at all. It's moist and very tender every time.

So today I'm attempting to smoke it two flats myself. I trimmed all the fat off. I injected them with beef base and au jus then poured the rest over it as a marinade. I let them set over night and put my dry rub on them this morning. I plan on smoking them for three hours at 225 and then wrapping them in foil.

Should I spray them with beef base or apple juice when I wrap them?? I'm afraid they will be dry. Any suggestions on how to maintain the moisture?
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Old 05-24-2014, 12:47 PM   #2
Found some matches.
Join Date: 04-15-14
Location: Leland Ill.

water pan in smoker, also a catch pan for juices. Pour drippings over meat before you wrap them. That would be my approach.
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