Quote:
Originally Posted by Bbq Bubba
Well if you spritz often you will have massive temp fluctuations.
Wood does not dry out meat.
Mustard and pickle juice do NOTHING for moist brisket
Sometimes the cut just doesnt have enough marbeling to be super moist in the flat. I cook hundreds of briskets a month and always run into dry flats, its just par for the norm.
Franklin cooks HIGHEND FATTY briskets so you cant really compare.
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I'm in total agreement
Not trying to toot my own horn here but I think you will have better and a more consistent results if you disregard the internal temp and cook to probe tender in the thickest part of the flat. What is perceived as moisture is in the meat and it comes about after all the water is driven off and the marbling & collagen melts turning into gelatin. This is the moisture feel on the palate. The best way I have found to achieve this is a long rest with a gradual cool down. I do this at room temp while keeping the brisket wrapped in the butcher paper it came off the pit in over several hours.
This is the way I cook mine it works and creates a very good moist tender flavor packed brisket.
BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*
PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
