Hi all,
I did my 7 pound brisket this weekend and I can't say I was fully satisfied. It had great taste from the rub and sauce, but it was a bit dry. It was just a point with not a lot of fat on it (I got it at th grocery store- cryvac wrapped and I froze it for about 2 months). It only took four and a half hours to get to 190. Here's my process: maintained temp between 225 and 250; put it on fat side up and got to 155 in about 2.5 hours spraying down hourly with the mop sauce. I then sprayed it down, sauced it up and foiled before I put it back on and an hour and a half later was at about 192. I pulled it off and put it in the cooler for about 4 hours. It wasn't exactly tough, but just a bit dry. I've had this problem before - did I leave it on too long, or maybe not long enough. The other thing that was recommended was to foil sooner- if so, how much sooner. Can't say it was a complete wreck because I've been eatin' it for lunch the past few days -just got to be sure to sauce it up enough. Thanks for any suggestions.
Matt
I did my 7 pound brisket this weekend and I can't say I was fully satisfied. It had great taste from the rub and sauce, but it was a bit dry. It was just a point with not a lot of fat on it (I got it at th grocery store- cryvac wrapped and I froze it for about 2 months). It only took four and a half hours to get to 190. Here's my process: maintained temp between 225 and 250; put it on fat side up and got to 155 in about 2.5 hours spraying down hourly with the mop sauce. I then sprayed it down, sauced it up and foiled before I put it back on and an hour and a half later was at about 192. I pulled it off and put it in the cooler for about 4 hours. It wasn't exactly tough, but just a bit dry. I've had this problem before - did I leave it on too long, or maybe not long enough. The other thing that was recommended was to foil sooner- if so, how much sooner. Can't say it was a complete wreck because I've been eatin' it for lunch the past few days -just got to be sure to sauce it up enough. Thanks for any suggestions.
Matt