LET'S TALK BRISKET!!

[oldsmokerdude]

Welcome to the forum preacher man!!

As far as drying out goes, it looks like you sliced the whole flat at the same time? If so, that will definitely dry out the meat; only slice what you need and leave the rest intact. But regardless, the meat is at it's peak soon as it comes out of the cooker and starts to degrade in tenderness (slightly) and juiciness (more noticeable) immediately. This process is accelerated by slicing the meat.

That said, the brisket looks pretty amazing to me! Nicely done.

 

[meatallica]

Nice brisky Preacher!

 

[ab canuck]

Nice looking brisket Preacher. Like.

 

[Preacher Man]

Thanks for the compliments, fellas.

Is the brisket getting dry as it cools a fairly regular thing for most guys on here?

Also, what about that dip in temp at 2:30 pm on the graph? Should I have pulled it then, or was that a second stall (never heard of that), or just some weird thing that I should shrug my shoulders at?

 

[gnarlykaw]

Not to hijack the conversation from ya preacher, but I wanted to post up my brisket from this morning...
Newer smoker to me, OJH. Im coming from electric SH. the brisket was 7.98lb, and my plan was to go HOT! average temp was 255, and I pulled it at 174, and placed it in a pan, and covered it, and readjusted the probe. if i can figure out how to upload the graph, i will, but had a pretty quick spike in temp. at one point it was 1/10th of a degree a minute! it stabled out a bit, but still was moving pretty quick. it was done in about 6 hours! 194 was the magic number for this piece, and i must have stabbed it 20 times, cuz i couldn't believe it! pulled the pan, and left it on the counter for a couple of hours, while i waited to finish up the Mac&cheese. The smoke ring was ok, and it was DONE! it was juicy, tender, and my family ALL agreed it was perfect! I did the higher temp due to I wanted it done by dinner. well, dinner turned into a big lunch instead!

 

[theyankeesmoker]

Preacher Man , looks like you nailed it. To oldsmokerdude point, you only cut what you need. My first brisket was nice and juicy, I sliced the whole thing, and it got as dry as the Sahara after a few hours. Never did that again and it's been juicy even after a few days.

Never heard of a second stall. Did it get colder? Get windy? Could be the elements