Quote:
Originally Posted by tupacboy
any tips for brisket... for some reason no matter what i do it comes out a bit dry...
usually its a full packard.. dry rubbed... smoked (225-235) and covered after 3 hrs with beef broth... till internal hits 190 and then pulled... rested for a 30 min...
still failing....
help please...
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Here's the one and only brisket I did. I wanted it to be tender but not pulled. I wanted it as tender as could be but just firm enough to be able to slice it. I had to reheat due to circumstances but it worked out perfectly. I really want to try it again.
http://www.cigarasylum.com/vb/showth...et#post1886860