Need briskey help

[gotbags-10]

So I've done a handful of briskets with just ok results in my opinion. They're good don't get me wrong but I feel there is room for improvement. I've been getting angus packers from RD. typically around 13-15 lbs. I normally smoke around 250 until the flat reaches 160-170 then wrap and take it until probe tender. That has been anywhere from 190-203. Then it goes into the cooler for a couple hours to rest. The problem is there kinda dry an falling apart which to me says there over cooked. You can tell in the pic what I mean. Is it possibly over cooking in the cooler? I know it is still going to rise a little in there but I wouldn't think enough to do this. Any suggestions?

image.jpg

• gotbags-10
• May 30, 2013

 

[themule69]

you might try not going as long  try190, at 200 it will pull. you can also use your pan drippings to add moisture. it looks good. i use the toothpick test on mine. every brisket is differant.

happy smoken.

David

 

[oldschoolbbq]

Looks like the moisture leaked in the rest period. AS stated , go to a lower finish , then rest it , may be the trick. I go all the way and serve straight - up out of the Smoker, always tender and juicy.

FOOD I HAVE COOKED - ANYTHING 016.JPG

• oldschoolbbq
• Apr 7, 2013

The obligatory slice to the ring of red 001.JPG

• oldschoolbbq
• Oct 8, 2012

The Point fell off this one...good Smoke Ring and juicy.

 

[desertlites]

you can always inject with your rub mixed with a liquid of your choice.

 

[eman]

When you cooler to rest, the meat is still cooking from carry over heat. Try resting at 185 - 190 in cooler and see if it doesn't help

 

[seenred]

When you cooler to rest, the meat is still cooking from carry over heat. Try resting at 185 - 190 in cooler and see if it doesn't help

  X2.

Red