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Re: brisket


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Posted by Hub on June 27, 2012 at 09:42:46:

In Reply to: brisket posted by keith on June 26, 2012 at 16:19:52:

I used to always cook brisket fat side up but switched about a year ago and, in my opinion, I get better moisture retention. I think the fat layer serves as a bit of a barrier to keep juices in. I'm very careful not to inject through it (do all my injections on the lean side).


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