- Feb 4, 2009
- 31
- 11
did a brisket in my MES on superbowl sunday, was only about a 5lb'er.
set it to 225, the temp was pretty stable from 215-225, it was a warm day and I keep a couple bricks in there next to the element and had the pan full of water, the brisket took about 6 hours and I ran it up to about 190 with a digital remote probe.
My question is, it came out tender and delicious but dry, any tips where I went wrong? I foiled it after about 4 hours.
set it to 225, the temp was pretty stable from 215-225, it was a warm day and I keep a couple bricks in there next to the element and had the pan full of water, the brisket took about 6 hours and I ran it up to about 190 with a digital remote probe.
My question is, it came out tender and delicious but dry, any tips where I went wrong? I foiled it after about 4 hours.