Brisket tender but, a bit dry.

Eller

I did a brisket today and I had good results but not fantastic results. I got an 8 pound brisket from Costco and injected it with beef broth and soy sauce mixture. I put a rub on  and left ot overnight in the fridge. I set up the cook at 300 degrees dome temp indirect until the internal temp fo the meat was 150 degrees. Then I foiled the meat and braised it in more beef broth, honey, and soy sauce. I kept the temp at 300 degrees and cooked until the internal temp was 205 degrees. Then I placed the brisket still foiled and wrapped in a towel in my cooler for 1 hour.

The meat was very tender and flavorful but the inside of the brisket could have been jucier. Any suggestions?

lousubcap

Based on the brisket size you may have had a flat as opposed to a packer- but regardless, your cook sounds like it should have yielded some juicy results-did you make sure the brisket was done- "probe goes in and out of the thickest part of the flat like butta"-as temperature is just a guide.  Beyond that, I'm at a loss (not an infrequent occurrence:)).  However, sometimes it's just that hunk of beef and nothing you are gonna do will make it any better.  I'm sure the "true brisketeers" will be along to offer some additional thoughts.  FWIW-

Eller

Lousubcap, I did this cook lower and slower over XMAS and the meat was tender and juicy. My holiday cook was 275 degrees for about 12 hours until the internal temp was 205. This last cook was a hotter cook due to time constraints. Thanks for you help.

henapple

Mine was cooked exactly like yours and turned out exactly the same. Not bad but dry. Oh well, another day maybe.

SamFerrise

I never exceed 250-260 for my brisket cooks and they are moist and very tender.  I always get a full packer cut about 14-15 lbs.

Samurai

All but one of my briskets have come out great, packer or not. I cook at about 200 degreesfor msot of the cook until it gets about 190. It is long and slow, but worth it. No injections, just a rub over night.