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Brisket advice

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Gym
Gym Posts: 366
in EggHead Forum
Hi all.
I've posted in the past looking for advice on doing a brisket. I am gradually improving and am looking for some more advice.
The last brisket I cooked was 6.5 lbs. I put it on at 8 am at around 225. It was done in time for dinner (including an hour rest). It was delicious and moist but I noticed that pieces I had cut that weren't eaten within about 15 mins got dry very quickly. Is this the nature of a brisket, or was there something I've done wrong? 
I have another brisket (point again, 7½ lbs) which I will be coming on Saturday. I would love to continue to improve with your expertise!

Thanks in advance...
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  • ibanda
    ibanda Posts: 553
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    The nature of brisket. It can hold for hours as a whole brisket in the Foil Towel Cooler method. Once it is sliced though, it needs to go on a plate and be eaten. 
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
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  • lousubcap
    lousubcap Posts: 32,349
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    As above-it will dry before your eyes.  Only slice on demand to enjoy the beef goodness.
    BTW-great score with a point.  The higher fat content will be more forgiving with the cook.  If a point only the "go til it probes like buttah in the thickest part of flat doesn't hold" for the finish-line.  I would run to around 210-215*F in the point to get a good fat rendering.  Of course, those temps are based on where a packer point is when the flat declares victory.
    I have never separated a packer and just run the point.  Regardless, enjoy the cook and eats.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JoeGrill
    JoeGrill Posts: 24
    edited February 2017
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    I agree with the comments above.  Also, check out the brisket recipes on AmazingRibs.com - I used his tips and methods the second time i smoked a brisket and it turned out wonderful.  Many great tips and recipes on Meathead's site.  

    Cooking a brisket is tricky and there are so many different methods it can get confusing.  Try one out, build up your brisket confidence and above all, have some fun.
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  • Gym
    Gym Posts: 366
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    I'll look at all the suggestions you guys have provided. Thanks so far!
    Prepping the egg tomorrow for sat's cook!

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  • bgebrent
    bgebrent Posts: 19,636
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    And?
    Sandy Springs & Dawsonville Ga
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Wish I could get just points around here. Burnt Ends for days.....
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Gym
    Gym Posts: 366
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    I've done 3 briskets so far and all from different butchers. Never had a problem getting a point. They always ask what i want. I guess I'm lucky!

    Advice on cooking time and temp???
    I was thinking of putting it on around 6 am at 225. Thinking it would be done by 4 and could rest for a couple hours? Dinner at 6pm.
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  • Gym
    Gym Posts: 366
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    Oh, and it's about 7½lbs.
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