43fan wrote:
> "Piedmont" > wrote in message
> ...
snip
>> Go to the Walmart, ask for the store manager during day working hours and
>> ask them to bring you in 3 packer cuts of beef brisket for you from their
>> distribution center. They run out during the winter here and I emailed
>> Walmart and requested some and sure enough they sent them to the store.
>> Plus, some store only carry them during the summer months only.
>
> I'll give that a try.
> snip
>> Cooker temp should run on average 260 degree F, meat should run internal
>> temp of 195F, then take meat off, wrap in foil, place in an ice chest for
>> 3 hours minimum to overnight.
>
> Welp, that's how I've been doing what I've done so far... the meat's so
> tender you can push a two prined fork in without the brisket even sliding on
> the rack... and, turn it 180degrees with virtually no resistance. Can't
> complain about the tenderness, just the dryness. Now to find something with
> some fat on it! *g* Also, I've been double wrapping in foil, then a big
> bath towel, and putting in an empty cooler for at least the 3hrs, yes...
>
>> snip
>>> Thanks again!!

Sounds like your on the right track, but remember, beef, to me at least,
is a very dry meat and even packer cut brisket can be dry, which is why
I always strongly recommend marinading 3 days in Walter Jetton mop. The
WJ mop doesn't over power the beef flavor and will make it moist!

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"