I have heard ppl say they tenderize their brisket before they smoke. They tenderize with a meat tenderizer and then soak it in coke/juice (or whatever) over night. Does this help keep the brisket moist?
Is it better to cook the brisket in a pan or let it sit on the grate with the pan underneath to catch the fat and misc. fluid?
Is it better to cook the brisket in a pan or let it sit on the grate with the pan underneath to catch the fat and misc. fluid?