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Been trying to perfect cooking a brisket without foiling. Love the flavor I'm getting, but consistently I'm having trouble keeping the edges of the meat from either getting shoeleather done or just crumbling off. This includes when I undercook it, so it's not that I'm overcooking.
It's always the corner of the flat that is thinnest that's the problem. These days I use that well done flap in beans since it still has lots of flavor.
I'm asking for some tips on getting a perfectly cooked and sliceable brisket without foil (and I suppose without having to constantly tend it with basting and such). Any help?
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