Anyone tried Raichlen's "Smoklahoma Brisket"


 
I tried it today, it turned out awesome.

Part of that might be I had a really nice cut of meat, and part of it might be that it was the first time I've used a mop and foiled my brisket - but the combination of all those factors led to the most juicy brisket I've ever eaten with a very nice flavor to it.

I made my own slight modifications to the recipe (reduce the heat a bit for my target audience which included a bunch of kids), but stuck pretty close to it.

It's definitely worth trying.
 
You must log in or register to reply here.

 

Back
Top