Chiles
Senior Cook
Im trying to dial in a brisket recipe for competition. No matter what I do, I cannot get the Sam's club flats to retain the moisture that I want. Here is what I am doing:
Start with a 6 to 7lb brisket flat.
Trim off all but about 1/4" of the fat cap.
Inject with Fab-B, rub first with yellow mustard then Dizzy Pigz Cow Lick.
Sit for 8 hours in fridge
let come up to room temp (2 hours)
Put into smoker until temp hits 165
foil tightly in aluminum pan with 1 cup apple juice.
put back into smoker until 195
Let rest in Cambro's for about an hour
cut, serve and reserve juices from bottom of foil pan to pour over slices.
Without adding the extra juices, it's much more dry then I would like.
I'm thinking the smaller brisket's dry out quicker and there is not much that can be done about that. Should I be starting with larger, packer briskett's for comepetition?
-Chiles
Start with a 6 to 7lb brisket flat.
Trim off all but about 1/4" of the fat cap.
Inject with Fab-B, rub first with yellow mustard then Dizzy Pigz Cow Lick.
Sit for 8 hours in fridge
let come up to room temp (2 hours)
Put into smoker until temp hits 165
foil tightly in aluminum pan with 1 cup apple juice.
put back into smoker until 195
Let rest in Cambro's for about an hour
cut, serve and reserve juices from bottom of foil pan to pour over slices.
Without adding the extra juices, it's much more dry then I would like.
I'm thinking the smaller brisket's dry out quicker and there is not much that can be done about that. Should I be starting with larger, packer briskett's for comepetition?
-Chiles