Brisket issues help

[Matt champagne]

So just did my 3rd brisket and seem to get the same results hopeing to get some insite. The process I do is trim the fat the night before, season it with the rub, wrap it im plastic and put it in the fridge overnight, take it out for 1-1/2 hours to get to room temp, smoke at 225 in my pellet grill until it hits internal 165°, wrap it in foil until internal of 200-205, rest for 1 hour then cut against the grain. To me it always seems dry and a little tough. Now I hear people say that means it's not done but of the internal temp is that high what do you do. Do you flat out ignore the internal temp and go with feel test? Also it always seems tough and jerky like on the outside good color but to me always seems dry looking. Help

 

[radio]

I would start by double checking the thermometers you are using with both the boiling water test as well as ice water test. Never trust the thermometer on any smoker, even if it is the digital readout on a pellet smoker.
Are you putting any liquid in the foil when you wrap? I use beef base and brewed coffee in mine and recommend it highly. I rest the brisket on a small rack so it is not immersed in the liquid, then reserve it for dipping or making gravy after separating the fat.
Start probing for tenderness at 195° or so, but *most* are done at 200-205°, but I have taken a couple past 210 before they probed tender. Also, probe the flat only as the point will probe tender before the flat does. Good luck on your next cook, and keep us posted on your progress

 

[Johnny Ray]

For briskets I trim most of the fat from the point but leave the fat on the flat be. On my pellet smoker I place my briskets in the center of the grate with the point opposite of the smoke stack and the fat cap up. I smoke at 225 degrees and never open the lid for nine hours. At the nine hour mark I place the brisket in a full size steam pan fat side up with 2 cups of heated beef broth. At this point I’m not to concerned with the IT temp but most likely be in the upper 170’s (on a 15 lb brisket). Cover the pan tightly and begin checking the tenderness after one hour. Check every half hour until tender. Most times it takes 2 to 2.5 hours in the pan.
Cooking a brisket this slow is usually done with IT of 195 to 200*.
Once done open the foil and allow the brisket to steam out (cool) for 10 minutes. Recover and wrap in moving blankets or towels for 1 to 2 hours.

This is just the way I cook briskets.

Johnny Ray