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Originally Posted by Dunit35
My burnt ends were moist but the sliced was dry. Don’t know what else I could do. I injected beef broth, sprayed a few times, and wrapped for three hours.
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Quote:
Originally Posted by Fire Me Boy!
Salt it well beforehand. Salt will help it retain moisture.
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Dont know about that approach. I'd be worried about changing the flavor of the meat.
Quote:
Originally Posted by BryanBusby
Brisket dries out pretty dang quick once it's sliced, so I'd reccomend slicing on demand.
Did you let it rest wrapped tight in a cooler for hours?
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Yeah, made that mistake when I made it at my house and took it elsewhere to the party. At least I thought that was my issue. Haven't took a brisket somewhere else yet, so I never tried out that theory yet.
My place, I slice when they are lining up to eat.