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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?
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jessicab701mo ago
Ever consider maybe you're just overthinking it? It's just meat, not a science project.
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milam4217d ago
Ugh, that's the worst feeling. I mean, a 14-pounder at 250 should not do that. Honestly, wrapping just the flat early is a total game changer. I separate a big piece of foil and just tent it over the flat once the bark sets, maybe 2 hours in, while the point stays open. It basically steams the lean part and keeps it from turning into a shoe. Injecting helps, but it's a hassle and the foil trick is way easier.
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