Reply to "Brisket experts please review this as a Brisket Rub"

Former Member

Thank you Mr. Tom and Smokin,

Not used to forums, I promise, I will never hijack a thread again.

Thanks for all your insight, I was not going to braise or have the brisket touching the liquid, but was just thinking of having liquid in the bottom, it would keep the enclosure plenty moist - to alleviate the moping I thought I needed to do every hour.

I will try the following: just rub, cook fat cap up on middle rack and shoot for 195 internal meat temperatures. With no mop-or-basting...

Of course will still due the brisket dance, and throw salt over the shoulder for luck...

8/26/0810:57 AM

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