Dry Brisket

Did you try the poke test on the brisket before taking it out. Keep in mind that on a brisket, the internal temp is just a starting point to determine whether it is done or not. Tom taught me that once you reach a internal temp of 193-195, take a skewer, a therm or something sharp and poke it through the brisket to see what kind of resistance you get. If the skewer goes through easily with just a little resistance, then it is done. If it does not, give the brisket some more cook time until it does poke tender.

Also, make sure you save the juice inside the foil from the brisket. Defat the juice and use it to put the slices in once you slice the brisket. This will help keep some moisture in the brisket. Plus when you foil the brisket, put some low-salt beef broth in the foil.

Hope this helps. If I have forgotten anything, I am sure someone else will chime in.

HI! A 10 lb. brisket is small, sounds like you bought one that has been trimmed of most of its fat. I buy whole briskets, some are 17 lbs., trim them myself and I cook them at 225degrees for 12 hours. They come out very nice. Are you just buying the "flat" of the briskets?

Well,no expert,but we have cooked a few.

Smokin' said early on that the quality of the meat might be the biggest indicator of your outcome.

After a few years ,I'd have to agree.

If that is a big flat,or a packer,try to start out with choice.

Also,briskets are independent minded-so cook a few more.

Logic tells us that a packer from a 15 year old dairy bull,raised on grass and weeds and running all over hillsides,will cook different than one from a couple year old,1,000 pound,Angus/Hereford,raised on grass and good creep feed and mostly standing around and resting.

Think about the suggestions from the folks above,take good notes,when you try again.

Harley,

I think the guys are right on the mark.

Meats will vary alot. I don't believe you cokked the juice out of it at the 190 point. And if the foil wasn't just filled with juices, they didn't cook out.

In my area finding good briskets can be tough. Most places have flats, but not packers. And many of the flats will be 5-6 lbs. They will cook fine most of the time. But this Christmas eve, I did 9 flats and the 3 smallest I cut up for lunch, and two of them had little fat in them. And they were a little dry. The third was about the same size, but it had a far amount more fat, and it was quite juicey.

Meat is funny that way.

RandyE