Wrap the brisket when it hits around 160-170 in the flat. For the liquid I like Walter Jettons Mop for all BBQ meats. Recipe is floating around all over cyber space. Maybe one on here I forget right now. Put it back on the fire and pull it when you stick it with your gauge and it accidentally goes through both sides of the foil and bumps the bottom of the pit.
dfi said:
bigwheel said:
Its real hard to beat brisket. All you have to do it wrap it with some liquid and overcook it and you got mushy beef which can be torn asunder in any direction. Danny Gaulden did a side by side test on clods vs briskets and though the clods yielded a little mo copiously the briskets being a lot cheaper blew it out of the water for all practical purposes including flavor. Anything would beat chuck roast. I hate the texture of that stuff. It comes off in plugs or something.
you peak my interest here....do you wrap it from the begining, at the end.....more details if you don't mind