Apple Jelly rest in piece.

[Steve Petrone]

The perfect addition to a brisket resting in foil-apple jelly!!! The slightly sweet is a good 'foil' for a hot spicy rub. That is all I add to the foil.

 

[Ryan S]

Is it added after you've sliced the brisket into pieces? Or while the brisket's peacefully resting?

 

[Steve Petrone]

Sorry for the confusion. It is the moisture I add when foiling for a rest.

 

[Paul K]

Steve that's a good idea which got me thinking; would apple butter work as well? Because of its consistency, it would be real easy to spread over the meat plus the apple is already somewhat caramelized.

Paul

 

[Steve Petrone]

Paul I tried apple butter a long time ago. It did not impress me. The gelatin in the jelly seems to be a good thing. The apple butter, if I remember correctly, just seemed like mush.