Dry Brisket

[jcpetro97]

I dried one out once, when I wasn't paying attention, and actually ended up (a) separating the point and the flat pre-cook, and (b) trimming all of the fat cap off. Now I leave most of the fat cap on, and its a little better. Although, I got dinged for tenderness at a comp this weekend, so I need to look into that a little more.

 

[boiler93]

This is also another valid point that I really believe in, "never slice more than you need" I shake my head every time I see a pic of a brisket all sliced up.

Tastes much better for lunch today with a little bbq sauce and mayo. I'm glad I sliced it all last night. Sorry for making your head shake.

 

[DavidJ]

Great thread! and great looking Brisket!

I was glad to see the comments and pic (bludawg) about it being a bit dry/under-cooked. I thought the Brisket I did this weekend could of used another half hour on the smoker as it wasn't quite as tender as I was hoping for and this thread helped confirm that!