Reply to "Dry Brisket"

wheelzSmmmmoooookin'!

I mixed some beef stock with sauce and a little rub, poured enough of the mixture to barely cover the bottom of a 9x13" glass dish, layed the sliced brisket in it and drizzled the remaining mixture over the meat and covered the dish with foil. Popped it back into the smoker, set on about 140˚ for about an 1 1/2 hrs. Total amount of the mix used was about 1 cup.

BTW, Sliced brisket had chilled in the fridge so it was set in the pan cold.

8/11/069:34 AM

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