Check out this completely worn out topic.

[DevineSwine]

Einstein....... Insanity: doing the same thing over and over again and expecting different results.
Brisket....Iam cooking in a UDS at 270-325 over charcoal consistent temps. Hits 170 i wrap till 205. stick a fork in it nice and juicy but still tough. Cook till probe tender and now its dry WTF. This was a flat from Costco. No injection just a easy cook with rub.:frusty::frusty::frusty::frusty:

 

[KevinJ]

Sometimes Brisket can just be a PITA. Do everything right, let it rest thinking darn this is going to be good, then cut into it and think what the heck happened. :doh:

 

[THoey1963]

Did you let it rest?

 

[Free Mr. Tony]

Flats are lean, yet tough. Not a good combo. Cook it long enough to be tender, and often it's dry. Try a well marbled flat. They do exist, but are much harder to find.

 

[JohnnyB]

I am a huge advocate of higher temps. Love em. That being said, the higher the temp, the smaller the window of perfection. Could have just gotten a PITA flat, or sailed over the endzone by a few minutes.

 

[Ron_L]

Einstein....... Insanity: doing the same thing over and over again and expecting different results.
Brisket....Iam cooking in a UDS at 270-325 over charcoal consistent temps. Hits 170 i wrap till 205. stick a fork in it nice and juicy but still tough. Cook till probe tender and now its dry WTF. This was a flat from Costco. No injection just a easy cook with rub.:frusty::frusty::frusty::frusty:

Was it dry but sliceable or was it dry and falling apart?

 

[aawa]

Was it dry but sliceable or was it dry and falling apart?

This is the million dollar question to know if you were undercooked or over cooked to determine how to fix your problem.

 

[deepsouth]

I had similar (bad-ish) luck with a flat this weekend. I let it rock for about six hours at 275 and then wrapped it in butcher paper and let it go a couple hours at 325. When I pulled it off, it was probing between 203 and 210 and it was tender, but a bit dry still. Grrrrrrrr brisket........

 

[BigBellyBBQ]

Guys, please look at the question above about the slicing this will help you identify the problem!

 

[churrodog]

Flat doesn't have the same probe tender feel or finishing temp that point or butts do. It's going to be a little tighter no matter what you do. Just need to slice it right or chop it up. I'd inject the mess out of it if cooking flat only.

 

[deepsouth]

Guys, please look at the question above about the slicing this will help you identify the problem!

In my case, it was dry, but sliceable.bb




Sorry OP, not trying to hijack...I'll just read now.

 

[DevineSwine]

Did you let it rest?

Yes for about two hours......It was slicing in the middle but a little crumbly on the ends. The flavor was excellent and it and it made your mouth water however it wasn't juicy like the pic above.

 

[Bludawg]

When I do flats I do them at 300 and wrap in BP at 3 hrs then let them ride to probe tender some where between 1.5 - 2 hrs usually. I'd say you waited to long to pull it & leave it wrapped.

 

[DevineSwine]

Will Butcher paper and tin foil make a difference?

 

[Bludawg]

Foil braises the meat like Pot Roast Butcher paper breaths and the meat don't braise and will still take on smoke. If I want pot roast I use a crock pot.

 

[DevineSwine]

Foil braises the meat like Pot Roast Butcher paper breaths and the meat don't braise and will still take on smoke. If I want pot roast I use a crock pot.

I see what ya did there with the crock pot thing dawg and i hear ya!! Do you inject at all?

 

[Bludawg]

Never!

 

[USMC]

I've never tried butcher paper. Didn't like the bark foil produced. I've had good luck not wrapping at all. I like a dark bark and I've only had a few dry briskies. Not sure if those few were something I did, or just not very good quality briskets.

 

[Enrico Brandizzi]

2016-02-26 Brisket. FAILED.
10# trimmed packer brisket.
Seasoned w/ :
#texasgold by #porkmafia
#SPOG
WSM settled with #BBQGURU @250F. Some water added in drip pan.
Brisket went in at 10pm.
Next morning at 07am IT was 170F and I decided to wrap in #pinkbutcherpaper.
No way, IT stalled for hours.
Finally, IT started climbing and after 15:40 hours I could feel a good probe test in the point but not for the flat.
Pulled off and let it rest for 3 hours in the cooler with blancket.
Finally unwrapped and sliced.
Flat was dry (it looked underdone but after 15:40 hours I could hardly believe it). Point was moist enough.

No problem at all. just a serious excuse to cook another one ! ��

 

[Bludawg]

The thickest part of the Flat is the last place to get probe tender. When cooking a packer cook the flat the point will take care of it's self.