Brisket drying out?

Steweymagoosbbq

lately i have been making brisket on my big green egg. I'm cooking a whole brisket and the flat seems to be drying out but the burnt ends are perfect but the sliced flat seems to be dry its still good to eat but not what i could cook on my weber smokey mtn.

Foghorn

Can you provide more info?  Prime brisket vs choice vs select?  Cooking set-up and temp? Finishing temp and how are you deciding it is time to pull?

tarheelmatt

Appears you're over cooking the flat.  The flat is what you're looking to nail.  The point is along for the ride and will be okay.  Make sure the flat probes like butter.  

Run a skewer in the flat where it meets the point and just before.  If it slides through without resistance, you're golden.  

smokeyw

Cheaper cuts of meat will be dryer due to the fact that they have less fat. The point is always juicier because it is loaded with fat.

Charcoal_Addict

Are wrapping the Brisket with Butcher paper after 160 F?

buzd504

Could be undercooked.  Overcooked will tend to crumble I think.

Steweymagoosbbq

Im cooking the brisket at about 250 no greater than 275. I am pretty sure it is a prime brisket. I wraped it in foil. The cooking setup was Hickory wood, used a water pan on top of plate setter legs up.

minniemoh

Have they all been dry? 

When you slice the flat, does it fall apart/shred?

Steweymagoosbbq

minniemoh said:

Have they all been dry? 

When you slice the flat, does it fall apart/shred?

no it doesnt shred/ fall apart

dldawes1

What IT are you pulling the brisket from the egg?

clifkincaid

Walmart brisket! Cheap isn't always bad!

DoubleEgger

Anybody else getting random notifications with the thread? Weird....