Trying again… brisket going in.

[SmokerNTraining]

Great smoke flavor but really dry. Not sure what I did. I definitely understand when people say it’s an art and takes practice.

 

[chopsaw]

Not sure what I did.

Maybe nothing . Start by making sure you're slicing across the grain , if you haven't already .

Could be the brisket itself . I stay away from the long hold needs to be done theory . I tried it , twice , and I'm not saying it doesn't work for people , but it didn't work for me . Came out dry both times . If you finish early and need to hold it , there's ways to do that . Resting is a different thing in my book . I go 40 or so minutes on the counter , and like to slice around 170 / 180 .

Check your slice direction , or chop some up and hit it with some BBQ , couple pickles and a bun .

 

[schlotz]

Yup it can happen but don't let that discourage you. The meat has a part in this equation and sometimes its the only part. Generally I try to avoid seriously long smokes when it comes to briskets but that's mostly because I don't want to run my smoker overnight.

BTW: chopped up smoked brisket makes excellent smoked brisket chili.