Help please!! Dry brisket

[mrichie1229]

Welcome to the Pit robdp1395! It's a great site.

[Starsky]

I didn't notice if anyone already posted this. Are you trimming off too much fat from the flat? I've started to leave a little more on and remove it, if necessary, after the cook

[Huskee]

yes. Point was great, burnt ends delish.

I haven't read through all the above replies, but surely it's mentioned: flats will always be dry, at least drier than points, and buying a fancier grade of beef won't necessarily fix that since it's just lean muscle any which way you look at it. What I personally like to do to mitigate a drier flat is leave a more generous fat cap on the flat, about 1/2". Then the slices have that extra little ribbon of soft fatty salty unctuousness to make it better. And a 24-48hr dry brine doesn't hurt either. I don't wrap with any liquid since the meat will not soak any liquid up, it will just add its own liquid to whatever you put in the wrap, and it can hurt your bark, but experimenting is fun regardless.

[jecucolo]

I’m glad you said what I was thinking. The flat is lean and tends to be dry. I also like your solution to keep more fat on the flat. I will add this to my next brisket “experiment “.

[Mosca]

Yep. That’s why I say get the flat right and the point will take care of itself. The point has enough fat to go on cruise control while the flat creeps to full collagen rendering. When it’s right, the flat will be leaner, but not dry.