Too-dry first brisket - help!

Unknown

:blink: If anyone can help - we are the proud owners of a new L BGE and have been having fun with steak and chicken, Yesterday we tried brisket and although we thought we followed the directions (dry rub overnight, plate-setter under, 225-250 until temp reached 188, foil in a warm cooler for 1 hr), it was tasty but definitely drier than it should had been....it was a flat-cut, 5.5lb brisket and took 10.5 hrs to reach 188.

Any suggestions for next time? My dealer said to wrap it in Saran wrap and foil for the last 2 hours (not sure what the last 2 hrs would be)
Help! Thanks, Debbie

FoolControl

I did a 17.25lb brisket in the same amount of time yesterday. I cooked it until it was 191F in the center. I was cooking between 225 and 250 most of the time. I didn't wrap it in foil or plastic wrap. When it was finished, I let it stand at room temperature until cool. It is very tender and moist.

I don't dry rub the night before because the salt pulls moisture of of the meat. Just the opposite of brining.

Since you were cooking a flat. There is not enough fat to keep it moist. After the first two or three hours, if it starts looking dry. Spray with apple juice or use a brisket mop occasionally.

Check and make sure your probe thermometer is accurate. I usually make sure mine has the same reading as the digital thermostat in my house when I first turn it on.