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First Full Brisket - Page 2

post #21 of 24
Thread Starter 
It was moist when I took it off. But after wrapping and resting it was nice and dry. Maybe I shouldn't have cut off the fat cap before resting? It was soft and moist when I took it off so it had to be something between taking it off and slicing that I did. I guess I'll change something and find out next time.
Edited by TheGoodSmoke - 11/9/13 at 5:53pm
post #22 of 24
It was dry because of the temp you took it too. Flats will dry out fast when you get above 190.

I leave my fat cap on til i slice for serving.
post #23 of 24
Thread Starter 
I'll take it out sooner next time and see. Does it still need to rest 2 hours, doesn't it keep heating up for a while after you put it in a cooler?
post #24 of 24
I let it rest atleast a hour
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