Originally Posted by
BJ_WA
I don't always use a cedar plank and use the aluminum foil method you describe. I've also prepared trout with the onion and lemon wrapped in foil which was quite good, especially over camp fire coals. For a change try adding jalapeño pepper slices.
All this talk about brisket has me thinking about one this weekend and would do it with the water as you describe.
SACRILEGE! Water on a brisket? Or anywhere near one? Apparently BBQ'd brisket is above and beyond the ability of anyone not Native Texan.
“When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke