I do a lot of smoking. My beef brisket is pretty good, but I am wondering if it can be better, so here's my question.

I start by smoking it for a few hours. Then I wrap it in foil and bake in the over for a few more hours at 300 degrees. However, every time I do this oodles of juice comes out. Is there a technique for baking it so that the juice won't come out? Possibly a lower temperature?

Thank you,

Bob Johnston

Donna Falconnier, Nutrition and Wellness educator, said that this temperature was too low to keep the food cooking at a safe temperature. If you have any further questions, please contact her at the Champaign County Center office.