Briskets flats always too dry.

Well that looks really good, no foil?

And is that a flat?

For a reference, this is what I'm referring as dry (my first one done hot & fast + foiled, pulled at 218F and still didn't probe like buttah)

I would swear that it was overdone, not under, but what do I know.

I don't think it's my rub... I have a theory and that's carryover heat overcooking my flats.

I've vented them for only about a couple of minutes and then foiled + rested for many hours (had to transport them hot).

I'm gonna do the next one as I've done all the previous ones, except vent for 15 minutes and rest for 1-2 hours max. Maybe even keep a thermo in there during resting...

Yeah that makes sense, that one was undercooked. I know temps don't mean too much with briskets, but I'd love to find out at what temp it would've been done, 225 ish maybe :shock:

But everything after that has been overcooked, they've crumbled a bit. But, I did produce the best flat to date yesterday, hooray

Had a lot of temp swings but that didn't seem to affect the result too much.

I did everything as I've always done, but vented the flat for 15 minutes before foiling and resting. It was still a bit overcooked, the sides crumbled when I tried to slice. I guess I'll have to calibrate my probe test a little bit, I guess I'm expecting slightly too buttery texture.

Is there a way to cook a flat more evenly, so that the narrow ends don't overcook when the middle is just right? I'd guess no :-?

Here's a pic of the yesterday's flat (I need a new knife)