Hello,
Am keen to get some views on why my brisket has turned out so dry.
It was a 3kg piece of flat, smoked (in total) for 8-9hrs, with a probe in at all times. Smoker was around 250F the whole time.
Once it hit 175F I wrapped it in butcher paper, then as the heat was dropping off from the smoker, I gave it 60 mins in the oven at 180C.
It was then rested for 45 minutes, loosely in the paper.
Internal temps were 190-195, and the toothpick test worked - consistency was soft.
A couple of end slices where the meat was a little fattier were great, but the more I sliced, the drier it became.
I can rescue it, and make chilli etc with it, but it's a shame that the end results weren't great.
Not sure what I'm doing wrong - maybe I should just stick to using the point instead, if it's fattier/more forgiving?
Or is it just very difficult to smoke a small piece of brisket well?
Any advice gratefully received!