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I have conquered the Brisket !

RockosteelRockosteel Posts: 41
Fixed up a solution of beef broth, garlic, melted butter, salt and Worcester sauce and injected the brisket last night. Cooked it at 250 for 4 hours spraying it every 45 min with a vinegar-cider/Worcester mix then placed in a pan with beef broth covered with foil at 300 for another 3 hours. It fell apart, needed no seasoning and no knife. Juices ozzing when it was sliced. BOOM !
Charlotte, nc

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