Help! I have been trying to smoke just a brisket flat twice with not-so-good results. I am using just the flat because I can’t find a whole brisket local with out paying an arm and a leg for one. I can get just the flat from Costco and this amount is just the correct amount to feed the family. The flat from Costco comes with about ½” of fat on one side with the other side void of any fat. Both were around 6lbs. The first one I used the Midnight Cook recipe and firing method. The second time I used ChrisG’s recipe where the brisket is marinated . Both were smoked at 220 for around 9 hours. The internal temperature rose slowly to the low 170s then sat at this temperature for hours. Once the temperature started to climb above 190 I would feel for doneness. One came off at 193 the other at 197. Wrapped the flat in foil when they came off and let set 1 hour before slicing. Both times the meat had a great flavor and was tender. BUT and there always is a but, both were very dry. Is there something I could do to prevent this? I was at the Viejas Smoking in the Park a few weeks back and had a few tastes, wow juicy and wonderful. Is it possible to get this "juicyness" smoking just a flat?
Thanks Brad
Thanks Brad