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Unread 11-10-2013, 01:47 PM   #1
bstuk
Got Wood.
 
Join Date: 12-22-12
Location: Brick, NJ
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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.



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WSM 22.5, Weber OTS 22.5, Modified ECB, Landmann 42172 Gasser, ThermoWorks TW8060
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