Another dry brisket thread... details and questions

[BBQlover81]

The biggest difference was the meat. Before I was using a "standard grade" flat. This time I had a USDA prime full packer (which was double the weight)

Apart from that, I think that there were just 2 differences:
-only seasoned last minute, before putting it on the smoker. Was afraid that the salt would dry it out more
-did not trim any fat, apart from one little chunk.

 

[BB-que]

The biggest difference was the meat. Before I was using a "standard grade" flat. This time I had a USDA prime full packer (which was double the weight)

Apart from that, I think that there were just 2 differences:
-only seasoned last minute, before putting it on the smoker. Was afraid that the salt would dry it out more
-did not trim any fat, apart from one little chunk.

Thanks, the seasoning before shouldn’t hurt, a lot of people do it the night before, the juices the salt pulls out reabsorb quickly. But your second point makes sense, I think I maybe i overtrimmed the flat portion of the packed I’ve done, as well as overcooked. I’m gonna be more careful in my trimming as well next time. Thanks for the response