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Source: www.angrygardner.com via Dogpatch on Gentlemint
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Before I bash this recipe, I will say this cooking method is decentfor a first time person. It will ensure that the meat is tender which is not easy to do on brisket.
However, NEVER salt the meat over night. Draws out the moisture and you can tell from the pics that it is dry. A good cut of meat only needs salt and pepper.
The second step to the cooking method is basically braising or steaming the meat so you look the smoky crust that brisket is known for.
Brisket is a art method and it takes a lot of practice to get good.
For your braising/steaming, do you foil during the cook or wrap it at the end and let it sit in a cooler for a couple of hours? Assuming you foil of course.
I dont wrap in foil. Wrap in butcher paper after 6-8 hrs because by then it has soaked up as much smoke as it can/should. I only put in a cooler to keep the meat warm. The brisket should rest 10-15 minutes before you cut.
I just recently heard about the butcher paper method. Think I might try it on my next smoke if I can find some 30# unwaxed paper locally. Let me know if you have any tips. Thanks.
Just remembered that I tacked the link you posted about a year ago for the "BBQ with Franklin" YouTube channel. That gives me everything I need.
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