Brisket for 4th

[mmelton005]

Decided to put on a brisket for this years 4th of July celebration with the family. I bought a full packer about 3 months ago and froze it, so I have been itching to smoke it. Used my MES with Oak chips, dry rubbed with salt,pepper and a pinch of cayenne, let it come up to room temp before putting it on. tried to maintain 240 on the smoker. Fat cap down. Pulled it at about 160, wrapped in butcher paper. I think it turned out pretty good. Was just a little dry. I spritzed with apple cider vinegar twice. I pulled it out at 193-195 and it sat in a cooler for about 2 1/2 hours. I had to separate the point and flat in order for it to fit in my MES. everyone liked it overall. first picture is a bit blurry, sorry.

 

[gmc2003]

Looks good to me. Nice job

Chris

 

[dcecil]

Nicely done, did it get the stamp of approval from the family. That’s all that’s matters

 

[Geebs]

Looks pretty good to me!

 

[mmelton005]

any tips on keeping it moist? like I said it was a bit dry, for my liking. I am thinking me having to separate it maybe had something to do with it.

 

[bregent]

any tips on keeping it moist? like I said it was a bit dry, for my liking. I am thinking me having to separate it maybe had something to do with it.

Was it probe tender when you pulled it from the smoker? Did it pass the pull test?

 

[SmokinAl]

Yes I would ask the same questions as the above.
It sounds to me like it wasn't cooked long enough.
I know it sounds weird, but if brisket isn't cooked enough it appears to be dry & chewy.
Normally you would think this is because you cooked it too long, but in most cases it's because you didn't cook it long enough. And I think in your case that may be the case.
Very seldom is a brisket done at 195. I would say that 90% of the briskets I have smoked didn't get done until 205 & maybe 5% had to go to 210 & 5% were done at 195. A toothpick is your best friend & when the brisket is done the toothpick should go in without any resistance in multiple places in the brisket.
But all that being said, your brisket sure looks good from here!!
Al