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bbqbrisket
08-19-2019, 09:24 AM
?I often cut in half "packers cut" because I don't use the whole brisket.
I leave the cap on the flat.
After wrapping (in paper) at internal 165 and then increasing oven temp to 250, I start checking for tenderness at an internal 195. Probe goes in smooth usually at around 198. My paper is soaked. Then cooler/towel wrapped for 3 hours. When exposed, it is tender and there are still juices that I can press on and get but the texture is always dry. Is there something I am missing? Or do I have to live with the problem of zero fat in the the flat?

thanks

West River BBQ
08-19-2019, 09:33 AM
Sounds like you have the system nailed. Do you inject at all?

5am
08-19-2019, 09:39 AM
What grade of brisket are you cooking? How are you testing tenderness? If you're cooking choice or above and its always dry, you're not letting it cook long enough to render the fat.

Jrogers84
08-19-2019, 09:40 AM
My guess is undercooked

Monkey Uncle
08-19-2019, 07:06 PM
What grade of brisket are you cooking? How are you testing tenderness? If you're cooking choice or above and its always dry, you're not letting it cook long enough to render the fat.


Overcooking will also cause dryness, but if he's pulling it before it hits 200 IT, it probably is not overcooked.

Hoss
08-19-2019, 09:40 PM
I do not cook whole briskets often but only buy whole packers.I am not an expert by any means.I cut the flat off wherever the point stops covering it.I smoke the portion of the flat that is covered by the point and grind the flat portion that I remove.Yummy burgers.Works for me.

ModelMaker
08-20-2019, 08:35 AM
"increasing oven temp to *250" ????
Ed