S
Smitty
Guest
I cooked at Platte City this weekend. Did not fair too well, middle of the pack. Let me set up my cooking.
6.5 lbs brisket flat from costco. thick middle.
4pm - trimmed, rubbed, and wrapped brisket to marinate in cooler. I left the costco trimmed point on but trimmed around it. but I trimmed the edge of the flat for a more uniform slice.
1:30 am - put brisket on fat side down. internal was about 45. WSM at 240.
5:30 am - mopped. internal at about 145. WSM at 225.
9:00 am - mopped. internal at about 165. WSM 225.
10:45 am - internal temp was only about 172. So I pulled the brisket and split it from the point wrapped in plastic and aluminum and back into the WSM. Let the WSM come up in temp to about 240.
11:30 - internal 190. Pulled the brisket and put it in a cooler still wrapped.
12:30 - internal 177. pulled the brisket out of the cooler.
1:15 - I sliced the brisket. The slices would be nice and juicy while I pull tested the slice. cut a couple more slice for the team to try for opinions and by that time the first slice from the middle had dried out. I had to keep the slices together in the box to try and slow down the drying.
This is not my first brisket but it seems that no matter what temp or time or method I use within 3 to 5 minutes of slicing the briskets the slices Dry out. Am I missing something or should I just start selling shoes.
6.5 lbs brisket flat from costco. thick middle.
4pm - trimmed, rubbed, and wrapped brisket to marinate in cooler. I left the costco trimmed point on but trimmed around it. but I trimmed the edge of the flat for a more uniform slice.
1:30 am - put brisket on fat side down. internal was about 45. WSM at 240.
5:30 am - mopped. internal at about 145. WSM at 225.
9:00 am - mopped. internal at about 165. WSM 225.
10:45 am - internal temp was only about 172. So I pulled the brisket and split it from the point wrapped in plastic and aluminum and back into the WSM. Let the WSM come up in temp to about 240.
11:30 - internal 190. Pulled the brisket and put it in a cooler still wrapped.
12:30 - internal 177. pulled the brisket out of the cooler.
1:15 - I sliced the brisket. The slices would be nice and juicy while I pull tested the slice. cut a couple more slice for the team to try for opinions and by that time the first slice from the middle had dried out. I had to keep the slices together in the box to try and slow down the drying.
This is not my first brisket but it seems that no matter what temp or time or method I use within 3 to 5 minutes of slicing the briskets the slices Dry out. Am I missing something or should I just start selling shoes.
