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Horrible Brisket

crunkcrunk Posts: 94
edited November -1 in EggHead Forum
Ok, so I tried my first Brisket this weekend and it was absolutely the dryest piece of meat I have ever cooked. Good thing i cooked a butt along side it or I wouldnt have had anything to serve our guests.

Could anyone tell me where I went wrong?

I applied my rub on Friday then sat it in the fridge until Saturday night when i brought it back out and did another small layer of rub. Let it rest on the counter for approx 45 minutes while i fired my egg up. Cooked indirect overnight at 250-275 until internal was around 180-185 (which equaled about 11 hours of cook time).

Took it off and rested in cooler for 1 hour. I cut into it and it was absolutely horrible!!

Did I cook it too long?



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