Dry brisket question.

[megabrisket]

Hi everyone it's been a while. I finally got a proper smoker, master built electric, and it's great. For a long time I was smoking on my gas grill and I had a way to set it up for indirect. Anyways I was excited to do a brisket in my new smoker, being a 30 inch it couldn't hold a whole brisket so I cut it in half and just did the flat. The meat grade was Choice and somewhat marbled through the flat, best one I saw. I decided to inject, beef broth mixed with Worcestershire. I smoked at 250 until temp read 160, then wrapped in foil and finished in the oven at 250 and finished it at 203. I let it rest for a good half hour. It didn't seem to lose a ton of juice but there was some in the foil when I unwrapped it. It did the hang/pull test and tasted great but it still wasn't very moist even after injecting. I only opened the smoker twice to spritz it so the temps held steady. Any suggestions? Maybe the meat just didn't have enough fat content? I've been smoking meats for about 2 years now and my points always turn out great but I've yet to get a flat how I want it.

 

[gmc2003]

Temps are basically a guide. Next time try probing the meat around 190*. If the probe or toothpick slides into the flat smoothly then it's done. It could happen at any temp in that range. Also all meats aren't created equal. Some are just tough by nature. Remember to slice against the grain.

Chris

 

[megabrisket]

Thanks. I did slice against the grain so it wasn't chewy. Next time i'll start probing around 190 and see what happens.

 

[shapp76]

I about gave up on brisket because of flats. Only been smoking whole packers and have had successful cooks ever since. So my recommendation would be to cook whole packers

 

[demosthenes9]

Dry and crumbling is overcooked. Dry and elastic/tough is undercooked.