Dry brisket - help

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I made a 10# brisket that turned out very tasty except for the fact that the flat section came out a little dry. The thick end came out very moist. I trimmed some of the fat before smoking. I started the brisket fat side up. For the most part, the smoker ran around 200-230 degrees.
 
Hi Moose, and welcome to the bulletin board!

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Regarding the brisket, you can try wrapping in foil after cooking, adding a bit of low-sodium beef broth, and letting rest in an empty ice chest for an hour or two before serving. Some report good results this way.

Regards,
Chris
 
Hey Moose,
What temp are you bringing the brisket up to before pulling it? I usually take mine to 190-195. Any higher and it will dry it out.
I also foil mine after pulling.
Bill
 
Fat cap up / Fat cap down... endless discussion.

Since it was dry when you cooked it fat cap up, next time try it fat cap down. Mine is never dry with fat cap down.

If you want it basted, put your bacon on top of it, or better yet, put it on the bottom grate under a pork butt. Now that's good!
 
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