View Single Post
Old 11-10-2013, 01:47 PM   #1
Got Wood.
Join Date: 12-22-12
Location: Brick, NJ
Default First Brisket Moisture Question

I cooked my first brisket yesterday on my WSM and came out ok. It was a 9lb brisket from walmart rubbed with just salt and pepper. Cooked at 275 for about 8 hours until it was probe tender and a temp of 200. The point I made into burnt ends and came out great but the flat was a bit dry. I foiled at 170 with a 1/2 cup of beef broth. Wanted to know what I could change to add more moisture or do you think it was just the cut of meat.

WSM 22.5,Weber OTS 22.5(x2),Blackstone 28",Modified ECB,Landmann Gasser,ThermoWorks TW8060
bstuk is offline   Reply With Quote