Thread: Dry Brisket
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Unread 08-25-2010, 10:17 AM   #15
Dave Russell
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Quote:
Originally Posted by MasterGator View Post
I then proceeded to slice the flat which still had a good layer of the fat cap. The slices were very tender but kind of dry. On one end of the slices the meat was hard to keep together.

Definately overcooked, and that'll end up with a dry flat. Been there, done that.

Fourteen hours for a ten pound brisket is pretty long at those temps.
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