On Tue, 16 Sep 2014 05:17:28 -0700, sf > wrote:

>On Mon, 15 Sep 2014 21:51:24 -0600, Mayo > wrote:
>
>> He's sort of right.
>>
>> Wrapping or foiling a brisket with some slurry to finish is not braising
>> as the smoke has already done it's job on an open cut of beef.
>
>The youtube I watched didn't splash much on at all, it wasn't even
>close to a braise... more like humidifying.
>>
>> Foiling allows the natural brisket juices to keep it moist and provides
>> a base sauce for re-hydrating it before serving.
>
>I figured the slurry would help do that plus add some flavor. What I
>saw wasn't fancy. They sprinkled a little unmodified apple juice over
>their rib rack before wrapping it in foil.
>>
>> The wrap and hold, be it in a cooler or an old blanket is sound strategy
>> and lets the meat rest and re-absorb juices.

For brisket I just spread with yellow mustard and then sprinkle on the
seasoning rub -- probably let it sit in the fridge overnight.
Janet US