Al Silverman
TVWBB Pro
Hi Ray
My question comes from the experience of cooking a brisket this past weekend. Against my better judgement, I bought a "Select" grade packer from Wal-mart. It was about 8 pounds. Cooked over hardwood charcoal at 225° for about 12 hours.
After cooking until a fork could penetrate easily, I took it of the pit. The flat was dry as leather. So, the question is, do you think that there are briskets out there that will be dry regardless of how they're cooked ???
Thanks
My question comes from the experience of cooking a brisket this past weekend. Against my better judgement, I bought a "Select" grade packer from Wal-mart. It was about 8 pounds. Cooked over hardwood charcoal at 225° for about 12 hours.
After cooking until a fork could penetrate easily, I took it of the pit. The flat was dry as leather. So, the question is, do you think that there are briskets out there that will be dry regardless of how they're cooked ???
Thanks