Quote:
Originally Posted by Inmem58
Wanting to see if anybody has tried Joe's method when it comes to flat brisket. I am currently 0-1 when it comes to flat brisket. For all you clever guys it wasn't when my apartment caught fire. Also, what are some good store bought rubs? I bought this after reading some reviews and doing research. I heard Head Country was really good as well.
http://www.foodnetwork.com/recipes/o...recipe-2013912 |
What was the matter with your last brisket?
I always foil mine after like 4 hours and run it up to 190-200 and pull it. I haven't had good luck with bringing it to 180 and slice it.
I've also had better luck going to a butcher than a grocery store. I have no idea what the difference is or how to get it otherwise so I just bend over and pay up. It's worth the money.