Originally Posted by Honestjbone
Ahhhh I figured haha thanks guys!
Now about the moisture being kept in the brisket, what would you say??
If it was dry you didn't cook it long enough. I have one thermo it is on the door of my pit. meat temp is a cheap tool. Probe tender in the thickest spot on the flat is never wrong.
Butcher Paper works the same as foil with a few exceptions, it allows smoke to make it to the meat, it maintains a moist climate around the meat while keeping your bark intact. The moisture comes from the meat it's self. Once it drives off the internal water locked in the mussel fibers and the internal temp gets above 195 the collagen will begin to melt between the fibers when it melts it turns into gelatin it is the gelatin that is the moisture that your seeking. This break down starts on the pit and finishes during a long rest with a gradual cool down.
It is no secret that I wrap mine in Butcher Paper, once it is probe tender I let it sit wrapped in the same paper on my counter top until the IT drops into the 150's. This drop in temp takes about 2 hrs. My briskets are not dry.
slice of flat
hot point action