Morning everyone,
cooked a brisket yesterday and I was a little disappointed with the results, I was hoping to get a better idea as to why it came out so dry. I know all briskets are different and could have been the meat, but here's what I did-
I tried out the Butchers Prime injection, I did that about 6 hours before hand. Cleaned off the juices and rubed it down pretty good.
Got the smoker up to about 275 and threw her on. Here is one of my theory's as to why this one came out dry- I would get my pit to about 280 so that way I could sleep and let it drop down to 230, get up and repeat every 3 hours or so (using a homemade offset). I wonder if the fluctuations could have anything to do with it?
Had a probe in it and wrapped at 160.
Pulled off at 205 and rested it in a cooler for 4 hours. Maybe 205 is too much if I'm going to rest? I may try 190 this weekend.
Any input would be greatly appreciated, thank you all for your help!
cooked a brisket yesterday and I was a little disappointed with the results, I was hoping to get a better idea as to why it came out so dry. I know all briskets are different and could have been the meat, but here's what I did-
I tried out the Butchers Prime injection, I did that about 6 hours before hand. Cleaned off the juices and rubed it down pretty good.
Got the smoker up to about 275 and threw her on. Here is one of my theory's as to why this one came out dry- I would get my pit to about 280 so that way I could sleep and let it drop down to 230, get up and repeat every 3 hours or so (using a homemade offset). I wonder if the fluctuations could have anything to do with it?
Had a probe in it and wrapped at 160.
Pulled off at 205 and rested it in a cooler for 4 hours. Maybe 205 is too much if I'm going to rest? I may try 190 this weekend.
Any input would be greatly appreciated, thank you all for your help!
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