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Dry Brisket question

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City Slicker
City Slicker Posts: 95
edited November -1 in EggHead Forum
Did my second brisket Friday morning. It was a Costco 5.5 lb one. This was cooked indirect on XL over platesetter on a raised grid. Dome temp hovered between 245 to 260 for whole cook. Pulled at 190, coolered it for 2 hours then sliced and served. Just as the first one, this one was tender enough, and tasty too, but I would not call it succulent by any means. This one was drier that the first one. I did not inject it nor did I put liquid in the drip pan. It was marinated overnight in a cranberry / cinnamon / honey / wine / salt and pepper and garlic recipe. Any suggestion for the next one as to how to get it to be more moist ?
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    City Slicker,[p] If you put the plate setter on top of the fire ring it's too close to the brisket. Every one I ever cooked with the plate setter on the fire ring has been way too dry.

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