Thread: Dry Brisket
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Unread 02-09-2009, 08:52 AM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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I have found that telling when a brisket is done is not a temperature thing. Use temperatures as a guide only, but they are done when they feel like they are done. The old 'when a probe goes in like into butter" test.

Also, every brisket has a different time to be done -- it all depends on the structure of the fat and collagen of each brisket.

You might have had a brisket that was just too lean also.

Flats are one of the hardest things to consistently smoke successfully.

There are a lot of people with a lot more knowledge than I who will chime in, but thought I would add my 2 cents worth anyway.
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