10
My brisket flat dried out in under 4 hours and I'm still confused about why.
I was smoking a 14-pound packer on my offset at 250 degrees, using post oak from a local Texas supplier. The point was perfect, but the flat turned into leather after only 3 hours and 45 minutes. I've heard some folks say you should wrap the flat in foil early, while others swear you just need to inject it with more broth. Has anyone else had a brisket cook this unevenly, and what's your fix?
2 comments