Hey Guys
Hope everyone is good. A newbie question that'll have been asked 1000 times before about Brisket....why did it come out dry when the therm said internal temp was 88C? I'm thinking either overcooking, meat too lean or too much salt in the rub.
Background:
I have a Monolith Classic Kamado style grill.
I was cooking a small brisket (1KG) as a test (first time out).
Maintained a solid 110C - 125C throughout the cook.
Smoked with hickory chips on lumpwood.
Smoked for 7hrs and let the Brisket rest for 30mins.
Can provide more info if needed, just ask. How many things did I get wrong? I'm not thinskinned so feel free to be open and straight! Many thanks in advance
KB
Hope everyone is good. A newbie question that'll have been asked 1000 times before about Brisket....why did it come out dry when the therm said internal temp was 88C? I'm thinking either overcooking, meat too lean or too much salt in the rub.
Background:
I have a Monolith Classic Kamado style grill.
I was cooking a small brisket (1KG) as a test (first time out).
Maintained a solid 110C - 125C throughout the cook.
Smoked with hickory chips on lumpwood.
Smoked for 7hrs and let the Brisket rest for 30mins.
Can provide more info if needed, just ask. How many things did I get wrong? I'm not thinskinned so feel free to be open and straight! Many thanks in advance
KB
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