drew4392
MemberGot rid of the matchlight.
- Joined
- Jan 12, 2016
- Location
- Calabasa...
Hey everyone! Really hoping someone can help me out.
I'm on my 3rd brisket and I am encountering the same problem-- it comes out dry. I am using a pellet grill.
This is my general process:
- trim/season/refrigerate the night before
- fat cap down
- 215 degrees for about 6 hours until I hit stall
- wrap in butcher paper
- back on at same temp for another 5-6 hours
- once or twice I cranked the heat to 250 or so because I was scared I wouldn't make dinner time (this was towards the end)
- I pull at 203 ish (I notice it is not very tender, but I don't want it to cook longer, so I pull it)
- either it goes in the cooler for a couple hours or I let it rest uncovered (or with a towel draped over top) on my stove in a tray
And when that glorious moment comes where I cut into the flat.... dryness. UGH. It's not awful, but it certainly doesn't fall apart (i.e. Aaron Franklin's pull test).
Am I missing a major step somewhere?
Thanks in advance!!
I'm on my 3rd brisket and I am encountering the same problem-- it comes out dry. I am using a pellet grill.
This is my general process:
- trim/season/refrigerate the night before
- fat cap down
- 215 degrees for about 6 hours until I hit stall
- wrap in butcher paper
- back on at same temp for another 5-6 hours
- once or twice I cranked the heat to 250 or so because I was scared I wouldn't make dinner time (this was towards the end)
- I pull at 203 ish (I notice it is not very tender, but I don't want it to cook longer, so I pull it)
- either it goes in the cooler for a couple hours or I let it rest uncovered (or with a towel draped over top) on my stove in a tray
And when that glorious moment comes where I cut into the flat.... dryness. UGH. It's not awful, but it certainly doesn't fall apart (i.e. Aaron Franklin's pull test).
Am I missing a major step somewhere?
Thanks in advance!!