Peple have said best way to make my brisket flat moist is to brine it but iv read that its pretty much making corned beef is this true or false any suggestions
It is an invaluable tool to our craft; don't be afraid of it. Easy to do, and will open up a whole new world of BBQ to you! Two brining techniques in this article, and a little science behind it all. I use both types a lot.
About 12 hours should be plenty for a flat, if it's in the 6-8 lb range. Personally, I like packer-cut briskets (whole, with the flat and point), but this brine will help a flat.
I agree this brisket was a gift lol and the outsiders (nonsmoker) dont really no the diffrence but i nevertheless when life hands u lemons u smoke a brisket flat...