Dave Russell
TVWBB Honor Circle
Originally posted by Dave Ashcroft:
The solution to the delema is easy peasy. Brisket's love to be braised. I'm serious. Braise and then flavour with a mustard base.Throw on the grill later to reheat and hit with your fav sauce. Yum Yum Baby.
I'm with you on the braised brisket. Brisket's love to be brined and braised for corned beef, too. You lose me with the reheating on the grill, though. I just can't see going to the trouble and what that and the sauce would add. To each his own, though.
....but what's the dilema you speak of? Just smoke it. That's what a wsm is for, whether fast or slow....and that's easy peasy, too.