quote:Originally posted by cal:
On that brisket, could be a few things that cause it a little dry. Could be the meat, better the meat better the finished product...ie. upper choice works good.
What I might work on is not cooking to temp, just use it as a means to get to the poke and prod test. That seems to work BEST on brisket.
I actually will try to find a decent whole packer to smoke, just like the flavor a little better, but that could be just me.
Thanks for the comment Cal. I get most of my meat at SAM's as they typically have very good Choice meats (I never buy select). I got the Flat instead of the Packer, as I did not want that much brisket on the first try.... I really did not use the probe until I cooked the Pork shoulders and then only as a cross check with the Maverick ET-73. I feel that I either smoked the brisket to too high a temp, Or/and did not let it rest long enough.....