Cooked my 2nd Brisket yesterday (first one was outstanding). It was on the dry side (still pretty good). Could be two causes. First brisket was cooked to about 180 and let it rest for approx. 1 hr. This time cooked brisket to 190 and let rest 20 Minutes.
Also, made the mistake of trying to move temperature probe during cooking to test another part of meat. This resulted in a geyser of juices leaking out (quickly replaced probe). After letting the meat rest for 10 mins took out the probe & again another juice geyser. Anyway I've learned my lesson. But I'm also wondering if cooking brisket to 180 (as opposed to 190) also could make a difference? Or maybe the key is the resting time? (although I thought 20 mins would be enough).
Also, made the mistake of trying to move temperature probe during cooking to test another part of meat. This resulted in a geyser of juices leaking out (quickly replaced probe). After letting the meat rest for 10 mins took out the probe & again another juice geyser. Anyway I've learned my lesson. But I'm also wondering if cooking brisket to 180 (as opposed to 190) also could make a difference? Or maybe the key is the resting time? (although I thought 20 mins would be enough).