brisket

[beyerc]

Going to smoke a brisket and i see a lot of people pull their briskets at 190, but a lot of the pics i see, the brisket looks dry when taken to that temp. Anybody have any tips to a moist brisket? Don't want to spend all the money on the brisket to eat a piece of cardboard.....

 

[smokinhusker]

Hello Beyerc! When you get the chance swing by Roll Call and introduce yourself, so we can give you a proper SMF Welcome and would you please update your profile to include your location? It helps to know what part of the world you are in when answering questions and/or giving advice. 

What kind of smoker are you using? I've only done 2 briskets to date in an MES40. Took the first to 190* and the second I took to 175-180* only because we wanted it less fall apart for slicing. Both were moist and tasty. Trimmed and scored fat cap, separated point and flat at 160*, no foiling...just low and slow (approx 230*). Pan of Au Jus beneath the entire time.

You can also use the search bar at the top of the page for more info on briskets.