quote:Originally posted by easy victor:
Heck no it won't be dry- it should be somewhere near perfect! Enjoy. I routinely leave my briskets in around 18 hrs in my Amerique and they've never been close to being "dry"
Easy victor called it right. Falling apart tender, even guests who normally eat in moderation had third helpings.
I may mess with seasonings but the cooking in foil with liquid (maybe beer next time) is a gentle braising phase that produces a tender product in the end. This is key in brisket, it seems, just as it works so well in the 3-2-1 technique for ribs.
Still baffled by the drop in temperature when the foil came off (3 temperature probes by the way) but all's well that ends well. And to all a good night....