First brisket attempt


 
B

Bryce

New member
This is a little late but I wanted to ask for some tips. I got my first brisket flat (no whole packers in my price range) and it weighs almost 5 pounds. It has a decent fat layer on it however. I plan on cooking it tomorrow and I had read somewhere that wrapping it in bacon would help since flats alone tend to be more difficult to keep moisture in. Just wondering if anyone had any thoughts or tips.
 
Will it matter if I use water in the pan or not? That post particularly said no water but I will be making a pork butt and ribs as well and they did well with water last time.
 
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