My 1st Brisket was dry and looked like a normal roast beef

[Mike In Germay]

1. Bought a full brisket yet COULDN'T see a separation to know the flat from the point so cooked the entire piece together. Even after cooking couldn't see nor find the difference
2. Used a new ThermPro IT & BBQ temp thermometer. Placed the BBQ probe about an inch from the meat with the probe's holder laying on the grate
3. Had watched, more than once, about 3 smoking brisket videos
4. Have a 3 burner Charbroil Tru Infrared using only the right burner
5. Smoked, using hickory, for 6 hours doing my best to stay around 250 even tho grill thermo said 375ish. Wrapped in foil for another 2 hrs. Meat probe went in a few areas easy & removed from grill at 205 degrees. She sat for an hour.
6. A bit tough to cut, was dry, wasn't Smokey, & the inside looked like a "normal" piece of cooked beef.
7. Totally bummed.

Thoughts, suggestions?

Thanx, Mike

 

[greg1]

IMO an hour rest is not enough for a brisket. For me it's 2 hours minimum and ideally 4 hours. I am sure several people far smarter then me will have a better handle on this but that's where I would start. Look forward to reading others thoughts on the situation and better luck next time.

 

[noboundaries]

I'm not familiar with infrared, but when I did briskets on a gas grill using smoke packets, smoke boxes, chips, chunks, anything that promised smoke flavoring, I never did get it. It may be possible to do, but I never figured it out. Briskets always tasted like pot roast to me. I suspect you're dealing with the same issue with your infrared.

 

[radio]

You should be able to see the point Vs flat easy enough. You didn't say how much it weighed, but a full brisket is usually 12 plus pounds. Briskets are notorious for being difficult to cook and can be totally different from one to the next, so it is possible you got one that was a pain to cook. Buy a pork butt and see what results you have with that, and if it comes out to suit you, try another brisket

 

[mike243]

A gas grills not a very good piece of equipment to do a long lownslow cook,a $30 Brinkman will beat it every day and twice on Saturday

 

[SmokinAl]

A photo of the brisket would be helpful.
Al

 

[Mike In Germay]

Thanx All, it was a big chunk that cost me $40 in the US military commissary here. Don't recall the US company that packed it. Didn't take any pics before just a shot from the top when I was ready to cut into her. Slicing what looked like the small end of the flat and working my way "up" there still wasn't a discernable piece of fat to distinguish between the flat and point. I used a smoker box over the right burner, which, on a tru infrared has a bowed pan under all 3 grates; the burners are not seen from the top after opening the lid. I figured I was taking a chance with this grill and, I didn't mention at the outset, there wasn't a smoke ring.