Brisket

[McEvoy AZ]

Thanks for the advice, I will try it.

 

[eap0510]

After you have vented the meat is everyone leaving the liquid in the foil or are you draining that off?

I wrap my brisket around the 160 mark and then pour in some apple juice along with any left over injection that I have. I'd say I put in a max of 1 cup worth of liquid but most of the time it is closer to 1/2 cup.

-Eric

 

[roksmith]

Leave it in the liquid.

 

[McEvoy AZ]

How about injection. I have been injecting up to 8 hours before the meat goes on the pit. How early is the best time to inject?

 

[jaestar]

I've injected up to 11 hrs. with no issues. I open the foil and vent until the temp starts to go down a degree or two. I re-wrap and put it in the Cambro. If using a cooler, I wrap a towel or two around it. I pull briskets around 10:00. They are still very hot, tender and very moist.