Originally Posted by bmock
I cooked between 250 and 280. And the majority of the brisket was dry and tasted like pot roast. And tough to slice. I kinda think I over cooked it but then again the whole piece of meat wasnt probing like butter?????
If you wrapped in foil during the cook that explains the Pot Roast
flavor. The point will get tender before the flat when the flat probes tender everywhere it's done. In all honesty I would rather have it a little over cooked and tender than under cooked and tough.