DR
Take a breath!
I am really used to cooking comp style and not too versed on cooking great briskets for the masses. I was wondering what your time and temp line is to produce the best brisket when you are cooking for a bunch of people?
So far I've been cooking them like a comp brisket @ 250 until they are done. I've been trimming the fat but not as much as I do for a comp. I have still been injecting but would like to get away from this step as a time & cost saver. Truth be told I've been nervous about eliminating the injection. Not to hijack the thread, but can anybody share their experience regarding not injecting?
Hijack away my man as i would like to hear the answer as well. Most of what i have searched shows that most don't inject because most of it is squeezed out as the meat constricts. I was dead set on injecting the meats at my Dads big bday party, but have talked myself out of it.