? about briskets
Hi everyone. When I do briskets the flat always comes out dry and the point is always dripping with juice. I think the next time I do a brisket I am going to cut the flat off and do it separately. I think it takes less time than the point and it will come out better. Am I on the right track or is there something that I am missing. Here is some info on how I cook it. I marinate it for 24 hrs. Rub it down than I get my rig up to temp 210. once it is stable I put the brisket in and let it cook until it reaches 190. I than pull it and wrap it in foil and sweat it for 2 hrs. Than I carve. Thank you for any help you can give.