Back again for more help. Everytime I smoke a Brisket, it comes out too dry.
My first go round looked like this:
Last night I tried again...
2.5 lb flat. Kosher Salt, Black Pepper, Garlic Rub. Cooked at about 280* Fat Cap down until 170* on the meat probe... wrapped in Parchment Paper until 202* on the meat probe... rested in an oven at 170* for 1 hour and 15 mins. ...
Here is what is looked like:
It tasted pretty good in some parts, but I am hoping to get that really juicy jiggly brisket I saw in this video...
So what am I doing wrong?
Cook temp too high?
Wrapping too late?
Not letting it settle long enough after the cook?
I am cooking another tomorrow and I need an assist!
Thanks in advance!