tasty tender but not juicy

[motley que]

We have all met girls like that before right? but i am talking brisket. I did a 12lb packer injected with beef broth. cooked fat down for 7+hours, fat up for 2, then foiled. taste wise it was one of my better, it had that nice pull without flling apart, but just wasnt as juicy moist as i would have liked. pulled at about 195.

no pics, sorry

[BBQchef33]

For me, 195 is high for a brisket.

it could have been done at 180.. i go by feel with brisket, not temps. When temps reach 175-180, start checking the flat. Stick a probe in ,(with the grain) and if it feels tender, its done.

[keale]

For me, 195 is high for a brisket.

it could have been done at 180.. i go by feel with brisket, not temps. When temps reach 175-180, start checking the flat. Stick a probe in ,(with the grain) and if it feels tender, its done.

Do you foil? If so, is foil temp is...160*?

[Yakfishingfool]

Poobah has taught this padawan how to check for tenderness and I am drifting further and further from the thermometer force. I like using it to get me into the ballpark, but will let the meat dictate to me when it is ready for foiling. Scott

[tkuehn5410]

Did you have your probe in the flat or was it in the point area of the brisket? I get sloppy sometimes and overcook because the flat cooks a bit faster.

[tony76248]

I would bet that it just wasn't a good piece of meat. Was it select or choice? I have cooked the two side by side and there is a huge difference.