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I did my 3rd brisket overnight on New Years Eve! Every time I do it the point comes out great but the flat is always a little dry. I am going to list exactly what I did and any mistakes or tips would be welcomed. Thanks.
Bought a 10 lb trimmed packer from local Texas grocery store (HEB). Slathered with mustard and rub for about 10 hours. Got my large egg with plate setter up to 285 with DigiQ. Put brisket on with fat side down. Began spraying brisket every hour with apple cider vinegar and apple juice mixture once internal meet temp hit 180. Took brisket off when internal temp hit 200. Total cook time was about 12 hours at 285. With the fat side down some of the bottom layer stuck to the grill but nothing major. Wrapped brisket in foil and towel and put in a cooler for 3 hours. Cut and served 3 hours later. Had nice crust but flat seemed a little dry.
Should I be cooking the fat side down? I have heard fat side up or down doesn't really matter. Am I doing something wrong? Could it be the quality of the meat that I am buying?
Thanks in advance for the help.