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thegizzard · 10-27-2012, 09:06 AM

Back again for more help. Everytime I smoke a Brisket, it comes out too dry.

My first go round looked like this:

Last night I tried again...

2.5 lb flat. Kosher Salt, Black Pepper, Garlic Rub. Cooked at about 280* Fat Cap down until 170* on the meat probe... wrapped in Parchment Paper until 202* on the meat probe... rested in an oven at 170* for 1 hour and 15 mins. ...

Here is what is looked like:

It tasted pretty good in some parts, but I am hoping to get that really juicy jiggly brisket I saw in this video...

So what am I doing wrong?

Cook temp too high?

Wrapping too late?

Not letting it settle long enough after the cook?

I am cooking another tomorrow and I need an assist!

Thanks in advance!

10-27-2012, 09:06 AM	#1
thegizzard On the road to being a farker Join Date: 07-25-12 Location: Charlotte, NC	Help! Brisket! What am I doing wrong? Back again for more help. Everytime I smoke a Brisket, it comes out too dry. My first go round looked like this: Last night I tried again... 2.5 lb flat. Kosher Salt, Black Pepper, Garlic Rub. Cooked at about 280* Fat Cap down until 170* on the meat probe... wrapped in Parchment Paper until 202* on the meat probe... rested in an oven at 170* for 1 hour and 15 mins. ... Here is what is looked like: It tasted pretty good in some parts, but I am hoping to get that really juicy jiggly brisket I saw in this video... YouTube (Short URL) So what am I doing wrong? Cook temp too high? Wrapping too late? Not letting it settle long enough after the cook? I am cooking another tomorrow and I need an assist! Thanks in advance! __________________ Chargriller Akorn. Golden Lion PID.