ThePerfectBeard
Knows what a fatty is.
- Joined
- Mar 9, 2014
- Location
- Enfield, CT
I just finished what is probably my 15th brisket and the freakin' flat was dry again. It's always the same Angus Choice 12lb packer from the same butcher. I've tried low and slow, hot and fast, wrapped in foil, and wrapped in butcher's paper. With the exception of one of my very first cooks, I can't get a tender, juicy looking slab. Even that brisket was on the dry side.
I'm probing until butter soft and then separate. I let the flat rest in a cooler, wrapped for at least 2-4 hours. It comes out pretty dry and part of the side even falls off.
The best results i've had was wrapped in foil and using the high heat method. This still was pretty dry and the bark was nonexistent. I'm keeping my temps pretty consistent and I never open the top. I'm killing it when it comes to smoking everything else, but I'm starting to think it's impossible to get a good brisket off this WSM.
:mad2:
I'm probing until butter soft and then separate. I let the flat rest in a cooler, wrapped for at least 2-4 hours. It comes out pretty dry and part of the side even falls off.
The best results i've had was wrapped in foil and using the high heat method. This still was pretty dry and the bark was nonexistent. I'm keeping my temps pretty consistent and I never open the top. I'm killing it when it comes to smoking everything else, but I'm starting to think it's impossible to get a good brisket off this WSM.
:mad2: