The brisket is done!!!!!

[RyansFortyFives]

The thinner part of the brisket dried out a little bit. Not to bad though still good enough to devour.

I know some people that will just lay a big chunk of salt pork on the thinner end of the brisket. So while it cooks, the salt pork melts into the thin end of the brisket and keeps it juicy. I know another guy that swears by basting the brisket 3 times during cooking with applejuice.

Ever tried either of these methods? I'm curious if it actually works.

 

[DanB]

I had a spray bottle of apple juice I was putting on the brisket about ever 30 minutes or so. Every time I would check the fire I would hit the brisket with the apple juice.

I chose the spray bottle method as opposed to the mop or basting brush due to the ease and lack of flys getting attracted to the bowl of apple juice. I didn't want to have to cover the bowl every time. And it was easier to just lift the lid hit the brisket with the spray and close the lid. Less time open less heat escaping.

never heard of the salt port trick before.

 

[ChrisC]

wild turkey and honey for a finishing mop

 

[RyansFortyFives]

wild turkey and honey for a finishing mop

Oh dang. That sounds delicious.

 

[_CY_]

MMMMMmmmmmm... nice job!

 

[BadgeBunny]

Very nice. (Luke is quite the lady-killer, ya know! Very handsome young man.) I am thinking we might need to do a little cooking here now ...

 

[DanB]

I have a feeling the next OSA get together will involve some organized food preparation other than bring your meat and someone will have open grill space.

 

[El Pablo]

I have a feeling the next OSA get together will involve some organized food preparation other than bring your meat and someone will have open grill space.

The Elk burgers sure were good though.

 

[DanB]

Paul, those burgers sure were good. OK, so some grilling will be allowed as well.

 

[grwd]

mmmmmmmmmmm.
Dan, you got any ugly single sisters that can cook too??