Hugh Crackman Posted June 13, 2021 Share Posted June 13, 2021 Hey all, I've just gone from a weber Kettle 57 to a 57cm WSM. (Personal opinion) on the kettle I was smoking brisket to almost perfection... so I upgraded to my WSM and we'll completely over done my brisket today, temperatures seemed on point but it came out really dry?! So I wrapped the brisket at 165, and cooked to 195 before resting for 2 hours. I used the minion method and spritzer from about 2 hours in (total smoke 5 hours before wrap)... has anyone else had this or got any tips to prevent a dry brisket Quote Link to comment Share on other sites More sharing options...
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