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T
Brisket Moist and Juicy at slicing, then dried out!
Nope. I ain’t that stupid ! If you read the post I served at carving. We don’t gobble our food. At the second helping stage the Q was cold and dry. My question is how to keep it moist over a longer time, i.e. a buffet service? -
T
Brisket Moist and Juicy at slicing, then dried out!
Excellent suggestion, will let her drop down next time. Had guests waiting on brisket, got in a hurry, didn’t check internal temp right before slicing. -
T
Brisket Moist and Juicy at slicing, then dried out!
Thanks, great reheat idea. Still scratching my head to keep dinner time brisket moist after slicing...in thinking au jus... -
T
Brisket Moist and Juicy at slicing, then dried out!
thanks that was my thought....Yea I'll go au jus next time at table.... -
T
Brisket Moist and Juicy at slicing, then dried out!
Just finished my first Brisket using the BBQ GuruPit Viper on my WSM 22". Wrapped and spritzed the brisket at 160, took it off at 203 per Aaron Franklin, let it rest 1 hour....Great crust, moist and juicy to slice, but serving the slices at table was another story. We're a sit-down, knife and...
