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In Reply to: Brisket advice please posted by codz13 on June 20, 2014 at 18:36:39:
what's the goal here ?... you don't say
let's assume competition , full packer trim
let's assume select grade from walmart ---- needs flavor . moisture
clean it up real good , don't be scared to go deep when cleaning the silver skin off the fat , this will expose the real meat
inject the hell out of it with butchers , kosmos , fab what ever you want.
smoke it 275 4 hrs internal will be around 160 , spray with butter spray while cooking . wrap in double foil and add a little liquid , broth . beer whatever .
continue cooking until real tender , around 205.
let rest then slice on the diag
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