flyin shoes
25+ Posts
Whenever I finish a brisket in the oven I end up with a pan full of juice and what I think it a semi dried out brisket. Is this normal? Should I let the brisket sit in the juice for a period of time before I slice it? I usually let it sit for 20 minutes or so, but don't know if that helps or hurts.
For background, I put it on the smoker for about 2 hours and then wrap it in foil and put it in a roasting pan for the rest of the time in the oven.
For background, I put it on the smoker for about 2 hours and then wrap it in foil and put it in a roasting pan for the rest of the time in the oven.
