Moist Brisket

thailandjohn

Most people, including me, feel that Brisket is the most difficult piece of meat to BBQ. People say, if the point is done the flat is dry.....here is what I do if the flat is a little on the dry side.......I slice the flat, lay slices overlapping on the tray then slice and chop the moist point and lay on top of the flat slices. The fat will moisten up the flat slices.....turns out great every time. No sauce is needed, only if you feel it needs a little kick. I serve with a sweet sauce and a vinegar ketchup sauce on the side......I do wrap in butcher paper to rest, I like at least a 2 hour rest

berndcrisp

Thanks John, I will be sure to try this when the need arises.