Another Brisket Question

[Dave S (BoiseState80)]

Here lies my problem. When I cook long enough to make center of flat tender, the end of flat is falling apart over done.When the end is still sliceable, the center is still undercooked tough and dry. Is this avoidable, or is there always give and take?

To let u know my cooking method I usually have ten pound brisket I rub and inject and put in at 11 pm with my ATC set around 240. I sleep till about six and flip and baste.Usually around 9am I foil til I check and can pull apart flat with some effort. This is on 18WSM. I enjoy flavor but always think I could have more consistent tenderness. Any tips?

 

[Vincent Carrocci]

I'm afraid there is always going to be give and take as long as the thickness of the meat is different in those two particular areas. Now, if those **** cows would just grow symmetrical muscles...

 

[Dave S (BoiseState80)]

Thank you. I think next time I'm ready to give high heat a chance. Like people say a lot here, even when it's not perfect, it's still darn good.