Thread: Brisket Temps
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Old 01-02-2013, 11:13 AM   #17
didisea
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Are you wet aging your briskets? Letting them age in the cryo for 30-45 days helps with the tenderness. I also agree with the others in that separating the point and flat when you take the brisket off is probably where you are losing a lot of moisture. Add some beef broth to your brisket when you foil and use your thermapen to probe it through the foil for the "buddah" feel. It's done when it feels done irregardless of the temp.
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