D
dgassaway
Guest
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?
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?