A newbie cook here. Using the shotgun smoker.
Been trying to get brisket right, and it’s so difficult. Flat always tend to be dry, and not sure if it’s over or undercooked.
have tried wrapping with foil, butcher and naked. Tried 225, 250 & today 300.
Today’s cook was 300 for about 3 hours till it hit 160 at the flat , then wrapped and continued till 205 at the point and probe tender everywhere. Rested an hour.
Point was moist enough but flat was chalky & dry.
Briskets are normal choice packer briskets at about 11lbs untrimmed.
the best brisket I did was a prime which I think I overcooked and it was falling apart with the flat a little dry.
I’m about to throw in the towel 😠I have read/watched/listen, still not getting it. Only thing I haven’t done is injection & separating the point & flat
*edit* Just realize today’s cook was lacking the smoke ring due to how fast I wrapped when it hit the temp.
Been trying to get brisket right, and it’s so difficult. Flat always tend to be dry, and not sure if it’s over or undercooked.
have tried wrapping with foil, butcher and naked. Tried 225, 250 & today 300.
Today’s cook was 300 for about 3 hours till it hit 160 at the flat , then wrapped and continued till 205 at the point and probe tender everywhere. Rested an hour.
Point was moist enough but flat was chalky & dry.
Briskets are normal choice packer briskets at about 11lbs untrimmed.
the best brisket I did was a prime which I think I overcooked and it was falling apart with the flat a little dry.
I’m about to throw in the towel 😠I have read/watched/listen, still not getting it. Only thing I haven’t done is injection & separating the point & flat
*edit* Just realize today’s cook was lacking the smoke ring due to how fast I wrapped when it hit the temp.
Comment