??Dry brisket???

Hi Ray

My question comes from the experience of cooking a brisket this past weekend. Against my better judgement, I bought a "Select" grade packer from Wal-mart. It was about 8 pounds. Cooked over hardwood charcoal at 225° for about 12 hours.

After cooking until a fork could penetrate easily, I took it of the pit. The flat was dry as leather. So, the question is, do you think that there are briskets out there that will be dry regardless of how they're cooked ???

Thanks

Every brisket will be dry if you overcook it. That's what I think you did. Where did you decide on the 12 hour time?

I think the fork test is nonsense. Get a good thermometer and use it. I also cook my briskets fat side down after almost no trimming. Cook at 235 until it reaches 190 in the flat, then wrap it, meat side down, and rest in a warm cooler for 3-4 hours.