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Tips for tender brisket

All,

Been a while since I've posted.  I tried my 1st small brisket today... 4.38 lbs and using the BBQ Digi q DX2 to manage temp.  Seasoned the brisket in the refrigerator all night, then took out in the morning to warm to room temp.  Got the egg set at 240 grate temp per the Digi q - didn't move all day.  Brisket went in around 11:10a, came out 8:15pm.  Still a bit tough --- internal tempt was 195-197 when removed.  Wrapped in foil and resting..

Honestly -- meat seems a bit dry if you can believe it.  I only cooked the flat.  this piece seems nice and flexible when i purchased, so I was optimistic.

I've never been really pleased with the tenderness of my briskets.  Flavor is great.. but looking for perfection.  Any tips? 

Standard set up - Large BGE, set up for indirect, drip pan (no water), grill temp 240.

Thanks and am looking forward to hearing everyone's thoughts!

Comments

  • danv23danv23 Posts: 629

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA - XL, L, Small
  • SG329SG329 Posts: 5

    Sorry for the very late reply to your post.I'm very new to this type of cooking. May I ask what your preferred charcoal is ?

     

    Loves me some brisket

    :))

     

    Denny.

  • Mama RoneckMama Roneck Posts: 367
    Rule number 1 (and right at the start of @danv23 's post: start with a good brisket.  I know it's circular logic, but you'd be hard pressed to get good results from a small flat.  Needs to be a big floppy packer (flat and point) - at least 12 pounds.  Unfortunately, they're hard to find (at least inexpensively) here in NY. 
    Mamaroneck
  • boatbumboatbum Posts: 1,273
    Rule number 1 (and right at the start of @danv23 's post: start with a good brisket.  I know it's circular logic, but you'd be hard pressed to get good results from a small flat.  Needs to be a big floppy packer (flat and point) - at least 12 pounds.  Unfortunately, they're hard to find (at least inexpensively) here in NY. 

    +1

    Next step is cook till its done.


     

    Cookin in Texas
  • danv23danv23 Posts: 629
    Preferred Lump is Ozark Oak

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA - XL, L, Small
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