Brisket problem

Hi fan and welcome!

Dryness is a very relative term. Don't expect a brisket to ooze juice like a steak or a burger. That just won't happen when cooking to these temps.

A couple things you can do......wrap in foil once the temp reaches 160-165�. Then let it run to 190�. I think 180� is much too low for brisket..it will still be tough. Use a probe to test resistance...it should slide in and out very easily.

You can also add some beef broth to the foil after cooking and while holding. 1/4 to 1/2 cup is plenty. Use that broth and the rendered juices in your sauce before you serve. OR use as an aujus dip.

agree with Stogie, if you do indeed need more juice... but...

what size are these briskets? whole or just flats? weights? is there a fat cap on them when you start? do you place the fat on top?

At 225, until internal temp of 190-200 even, they should come out nice and juicy... if they are the big flats witht he fat cap, or whole packer cut.

After over three years on the forum, Briskets is just a vague term. Found big differences between what people call briskets and what we in the beef belt call briskets. So a little more info please.

Like woodburner asked, tell us about the briskets.

Smokin'

I too thought they were dry my first few times. I do foil at 160 -170 and then go to 195 or so. Much moister. Also grade of meat is most important. I get prime from my packer and it's way better than what is usually graded choice or select at the big grocers. It runs about $1 more/pound but worth it.