bbqbrisket
Is lookin for wood to cook with.
?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
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
