- Apr 13, 2015
- 5
- 10
Wife grabbed me a flat cut 3.5 lb brisket which I rubbed and wrapped in plastic and put it in the fridge Friday around 8pm. Saturday by 8am I had the smoker going at 250 with good smoke and I put the brisket in the 2nd rack from the top and put a big foil pan on the bottom rack and put in 2 cups water, 2 cups cherry coke. Temp came up to 143 pretty quick, I'd say by 10:30am but then it just sat there all the way until about 4pm it finally started climbing again and I had to go out for a couple hours so I wouldn't be tending to it so I wrapped it in foil then by 7pm it was 190 so I pulled it and put it in a cooler wrapped in blankets for one hour.
The bark was great the flavor was nice but the meat was super dry. Edible but not juicy in the way I am used to having bbq brisket. A decent amount of juice, about a cup was in the bottom of the foil when I unwrapped it.
Any tips on what to do different next time? I know I could have rested it another hour but in this case I don't think those juices were ever going back in to the meat. I feel like all the moisture came out of it during that long plateau.
The bark was great the flavor was nice but the meat was super dry. Edible but not juicy in the way I am used to having bbq brisket. A decent amount of juice, about a cup was in the bottom of the foil when I unwrapped it.
Any tips on what to do different next time? I know I could have rested it another hour but in this case I don't think those juices were ever going back in to the meat. I feel like all the moisture came out of it during that long plateau.