Brisket issues.

[edatx]

Over the past few weeks I have smoked a brisket flat then a point.

The flat cooked hot, my kettle didn't want to drop vbelow 300f, so I did fast and hot. Did not wrap.

The point cooked normal at 250f with a couple of spikes that I corrected and wrapped at about 160f.

Both times I had water pan in the kettle and pulled both off when reaching ~205f and let them rest. Both came out dry. The flat just looked very dry when pulled and the point looked moist on the outside. Both probed very smoothly.

Any tips?

 

[bregent]

>Both times I had water pan in the kettle and pulled both off when
>reaching ~205f and let them rest. Both came out dry.

Don't cook brisket to a specific internal temperature. Cook until it is tender. So many folks dry out briskets because they read somewhere that they are done when they reach some magic temp. Forget all those instructions. When it's probe tender, it's done.

 

[edatx]

That's what I started to suspect. 'll try in a few weekends. This weekend is beef ribs.

I nshould getvac offset smokler sometime soon. That weber kettle is small.