I’ve wrecked a couple of briskets the past few weeks and need some good counsel.
I picked up a prime flat from my local butcher shop. The cut looked good and it weighed about 6 lbs. I trimmed part of the fat cap and removed all the silver skin. I used Meat Church Holy Cow rub since it has a good bit of pepper. I didn’t use a binder, just rub. I let it sit for 30 minutes while my Traeger got up to 225. I threw it on at 7AM fat cap down. 3 hours later it was at about 145 degrees and looked a little dry so I spritzed with Apple cider vinegar. Another 2 hours and it was at 165 and the bark looked nice so I wrapped it in butcher paper. I thought it was bizarre for a 6lb brisket flat to take 5 hours to reach 165 internal temp. I then raised the temperature to 275. After a couple more hours the temp was reading 205 so I wrapped in a towel and put it in my cooler. After about an hour of rest, I opened it up only to discover it was dry. The taste was great, but the brisket was too dry for my liking.
what could I have done differently? Is it the cut of meat that was bad? Did I over cook somehow? I use a thermapen probe and that thing is as accurate as can be.
I picked up a prime flat from my local butcher shop. The cut looked good and it weighed about 6 lbs. I trimmed part of the fat cap and removed all the silver skin. I used Meat Church Holy Cow rub since it has a good bit of pepper. I didn’t use a binder, just rub. I let it sit for 30 minutes while my Traeger got up to 225. I threw it on at 7AM fat cap down. 3 hours later it was at about 145 degrees and looked a little dry so I spritzed with Apple cider vinegar. Another 2 hours and it was at 165 and the bark looked nice so I wrapped it in butcher paper. I thought it was bizarre for a 6lb brisket flat to take 5 hours to reach 165 internal temp. I then raised the temperature to 275. After a couple more hours the temp was reading 205 so I wrapped in a towel and put it in my cooler. After about an hour of rest, I opened it up only to discover it was dry. The taste was great, but the brisket was too dry for my liking.
what could I have done differently? Is it the cut of meat that was bad? Did I over cook somehow? I use a thermapen probe and that thing is as accurate as can be.