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Unread 08-03-2009, 10:37 AM   #1
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Default Dry brisket again, what am I doing wrong?

Picked up a 6lb flat from Costco, seasoned with Montreal Steak Seasoning and put it on the UDS at 1:30 pm fat side down with a few hickory chunks in with the charcoal.

I held pretty close to 250 all day and foiled at 170 (about 6hrs into the cook). After just a short time in the foil the internal temp read 194 so I pulled the foil and put her back on the fire to toughen the bark just a little.

Once removed from the foil my internal temp dropped to 170ish again so I left it on without the foil until I reached 194 and it probed fairly easy (should it be as easy to probe as a pork butt?) She seemed to hold in at 170ish for a long time before finally climbing up to temp. Total cook time 10-1/2 hrs or so.

Looks good, nice smoke ring, good flavor, but dry as hell again. I see pron here of nice juicy looking briskets but both times I've tried I get a beautiful looking piece of dry meat, what am I doing wrong?
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT]
[/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's
1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2]
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