My brisket flat kept drying out no matter what I did

I thought wrapping it at 165 degrees would fix things, but it still came out like shoe leather. Tried a water pan, different wood, even a new thermometer. After six months and maybe 15 briskets, I finally got it right by pulling it at 195 and letting it rest for four hours in a cooler. Anyone else fight a cut that just would not cooperate?

3 comments

3 Comments

tyler61410d ago

Man, that sounds so frustrating, but congrats on finally nailing it lol.

the_skyler10d ago

Tell me about it, pure relief.

ruby_lane4d ago

That feeling when something finally clicks is the best. I mean, I get it with small stuff too, like finally fixing a weird noise in my car after the third trip to the shop. Or when you find your phone after turning the whole house upside down. It's like this weight just lifts off your shoulders. Makes you wonder why we put up with so much daily stress waiting for that one moment of relief.