- Aug 9, 2013
- 37
- 12
i am current having a problem with any brisket i have done. each one ends up dry. the taste is there but they come out dry
i have always rubbed prior, cooked at 225, foiled at 165 til about 195. always rest for 1hr.
i do not inject, but am i missing something? do i brine? marinade?
i know my butcher had always removed the fat cap, should i ask him to leave it intact? would it be the difference?
below is the beast i work on
i have always rubbed prior, cooked at 225, foiled at 165 til about 195. always rest for 1hr.
i do not inject, but am i missing something? do i brine? marinade?
i know my butcher had always removed the fat cap, should i ask him to leave it intact? would it be the difference?
below is the beast i work on