jrapps
Newbie
- Apr 20, 2009
- 26
- 15
This post has inspired me to try a Yoshida's Brisket!
A few questions for you...I noticed in your Yoshida's Pork post you used Apple juice in the injection, but for the briskey you switched to pineapple? Any particular reason?
Also wondering if the brisket became sweet, or like your poirk was it more of an added flavor than a candy-like sweetness?
Finally, what kind of rub did you use to go along with the Yoshidas?
Thanks!
Jason
A few questions for you...I noticed in your Yoshida's Pork post you used Apple juice in the injection, but for the briskey you switched to pineapple? Any particular reason?
Also wondering if the brisket became sweet, or like your poirk was it more of an added flavor than a candy-like sweetness?
Finally, what kind of rub did you use to go along with the Yoshidas?
Thanks!
Jason