Bill,
I’m having trouble keeping moisture in my brisket. I’m cooking it to a internal temp. of about 180, then rap it for 2 hours then take it off the cooker. I’m not placing it in a hot box, just rapping it in a blanket. When I un-rap it, there is plenty of juice in the foil, but center of brisket is somewhat dry. It has good taste and is tinder, what can I do? Thanks for any help.
Joey
Bill,
I have your book + have ordered several items from you in the past. Your info has really helped me, especially with my chicken at competitions. At a local competition this weekend, we took 1st in sauce, 2nd in ribs, and 3rd in both chicken and anything goes. I currently have a Lang 60 that I’ve been very happy with. However, we do a lot of tailgating (football games) this time of year and I was looking for a grill that we could use for that (easier to carry) + another nice grill for competitions. I’ve been looking at the L’il Tex model and was wondering if you have any thoughts. Are you still using Traeger grills as well? They seem pretty diversified allowing me to cook different things at the tailgate parties.
Thanks in advance for any advice.
Thanks,
Chris
where can i find where the cook competition are held your new letter show there are all me but havent heard of them
Bill,
Whenever I inject a piece of meat it seems like after the first couple of injections everything just comes out of the holes in the meat.
Is this common and if I keep going does it help?
It just doesn’t seem like the meat will except much.
Thanks
Bill
Bill,
I bought your book and have been practicing the recipes. I cook them exactly as you say and all have turned out above expectation. I would almost say they are sure winners but you know how that goes. Don’t want to jinx myself. My question is about the brisket. Should I turn in cuts from the point or the flat? I have always turned in cuts from the flat but the point is much more tender. I will be competing at the end of next month in a large IBCA cookoff and would like your opinion on this. Thanks
Scott
Damn Boy You are making a habit of this. This is absolutely GREAT!!!
Are U doing any thing different from Your book. I have done every
thing by your book except I use my BBQ sauce
which is the original Memphis sauce from Continue reading