I killed my brisket

greenbergmMember

I have a 1 month old AQ, and have now made 2 briskets - both flats. I am cooking using the "probe" method, and I have followed all of the threads here regarding cooking until 185-190F.

Here is what happens -

I set the oven to 225 and the probe to 185. The briskets are 5-6 lbs and have a fairly even amount of fat on the top - maybe 1/4". The temp runs up to 150 in about 4 hours and then tails off. Over the next 4 hours it never gets past 162, and the brisket is dry - very, very, very dry. Cooking longer would only leave me with something akin to a cow hide.

After 10 hours I give up (since we are hungry) and the only one who likes my brisket is Ginger, our Golden Retriever.

I can't seem to find the "packer" briskets I read about here, so what should I do, besides give up and only do ribs ??

Thanks

6/8/087:42 PM

Original Post

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