Dry Brisket

I might even warm up the broth in a pan first. Put the brisket in foil, pour in the broth and seal. Keep it above 140 or put in fridge until an hour or 2 b4 you are ready to eat. Pop it back in the smoker and warm to over 140.

bob

Much appreciated Bob!

Like cadillac said.

Worst case,heat a pan of lo salt beef stock,a little wooster, a few TBSP of your sauce,some rub,a little margarine,to about 180º-200º,slice the brisket pencil thick,add the slices,with enough juice to cover.

Taste all this-first ,to be sure you would eat it.

Hold in liquid, at least 20 mins.

Thanks Tom. I already have it warming up. Did some stock mixed with sauce and a little rub. We'll see how goes it

Brisket was a hit! Not dry at all. Of a 6.5# flat there's just enough for my lunch this afternoon.

Thanks again Tom & Bob! I love this forum

Yessir

quote:

Originally posted by Wheelz:
Not dry at all.

So what did you do to help it?

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.

I love it too Wheelz. And I like the fact that my advice was in line with Tom's! Glad it all worked out well. Next month I get to cook pulled pork for over 100 lucky folks in Virginia!

bob