Quote:
Originally Posted by Shaun @ Tru6
Thanks. I always say I make the best brisket in Boston but that doesn't really say much.  14 hours, salt and pepper, Weber Smokey Mountain and oak. |
Okay, my brother and I struggle with Brisket, it always ends up dry. So spill it, what's the secret to a nice moist cut of brisket? It's killing us both slowly knowing we can't make a perfect brisket on the WSM.