- Joined Sep 30, 2016
I like your story breakdown, your method, and the fact that the end result made it all worth it. Great looking brisket!!!
Do you have a water pan in the smoke section? If not, remember that even 100 percent relative humidity air at 90 degrees will be much lower relative humidity at 250. So this will dry out the meat. Physics.That looks amazing. I've tried Brisket 3 times now and it always came out dry, not sure why. Any hints are welcome! I have a big green egg and a Flame boss, so the temp is very constant at 225F. I also find my brisket usually reaches 203F well before 12 hours.
I've tried no wrapping, wrapping in foil with some water sprayed on it, and wrapping in butchers paper but all 3 were very dry, the meat is tender, and the taste is great, but it's dry.
I would say it's been cooked too long but then again I don't let it go past 203.
Can it be the trimming? Do I cut off too much fat?
I smoke them fat side down usually.
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