British BBQ Society Forums

Here is the DRY result

I got a smoke ring though and the taste does stay longer in the mouth as you have to chew it for a few minutes
Tastes lurvly


IMG_2112 by Fi55y, on Flickr

Now .... what was my dentists phone number again ...

Fizzy wrote:I had fun ... does that count for anything

That's the only reason for doing this!

Try foiling as it saved my teeth once I learnt about it.

I did foil when the brisket stalled at about 150ºF then I returned it until it hit 195ºF, then rested for nearly 2hrs. The total time including resting was 10hrs

Fizzy wrote:I did foil when the brisket stalled at about 150ºF then I returned it until it hit 195ºF, then rested for nearly 2hrs. The total time including resting was 10hrs

Did you add anything into the foil with the brisket - I add a marinade but any additional liquid will do.

I only added about 100ml of pure apple juice

One of the weird things, and reasons why I keep practicing, is that I have ad equally tough meat from both under and over-cooked meat.

Keep at it as practice makes perfect (or at least better) and will give your jaw muscles a rest

Did you inject the meat?

Hi Aris

No, I did not inject it, just used a dry rub .... and let it stay in the fridge overnight (maybe that was a bit long as it had a lot of salt in it?)
Never thought about that bit until you mentioned Injecting

Thoughts welcome ... but it's past my bedtime now as the Vod is kicking in (even with the Expresso flavour)

Thanks Fizzy

Sounds like you cured the meat before you cooked it Inject it, then dry rub, but not overnight