- Aug 14, 2009
- 29
- 10
Ok, I have finally figured out how to get my brisket smoked and tender. Now the most difficult part. How do bbq joints keep their brisket so juicy. Mine is great the day it comes off the smoker but when reheated it is horribly dry. should I soak the meat in a broth before or while reheating? any info to serve juicy leftovers would be appreciated. thanks