Brisket a Bit Dry

fishindoc

First brisket was last week. ..275 indirect.  Took it to about 205 degrees  (got stuck at work a few minutes longer than planned). The flavor was amazing but it was dry imo. Should I inject with beef broth or is the meat quality really the difference? This brisket was from Sam's. ..I wanted to practice with 7.50/# not 15. 

JohnnyMims

I've read that some will wrap it in Butcher paper after you get your bark looking like you want it to. Then it will retain some moisture, but also allow for some movement of air through so that it does not get the bark soggy. Others will say to wrap in foil after you get the bark where you want it. This will definitely retain more moisture, but might impact the bark. Any thought out there on pulling it off at a little lower temp? 195 maybe? 

johnnyp

Sounds overdone.

if you were at work, nothing could be done, but start probing at 190* and when it's like butter in the thickest point of the flat, pull it-it's done.

specific IT doesn't really work for brisket

Chubbs

Start probing earlier. Point only cooks are a little tricky. Make sure you cut across the grain and that helps too

SkinnyV

Lots of variables all the way down to the meat quality. Sounds like u are in a high price area like me....sucks huh.

Tinyfish

Always have gravy at the ready.

As said,  probe earlier.

fishindoc

Ok..thanks everyone!  2nd try will be on my day off

Chef_Hobo

Try pulling it when it reaches 185-190 internally.  I've found that to be the best temp range for pulling briskets.  Also, I wrap them in two layers of heavy duty foil and place it in a cooler for at least 40 minutes.  Hope that helps!