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APL Quick Brisket Flat?

NJ_BBQ
NJ_BBQ Posts: 137
in EggHead Forum
Has anyone had success with this recipe? I tried it for second time and each time it has come out dry. The recipe states cooking by time (2.5 hours unwrapped, 2 hours wrapped) but I cooked to IT (wrapped @ 165, pulled @ 200).

No matter, yesterday's dry brisket becomes the core to today's chilli. 
Basking  Ridge, NJ - XL with KAB
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Comments

  • dharley
    dharley Posts: 377
    I haven't, but I just read the recipe out of Serious Barbecue and it looks like a spare or loin back recipe. If you're game to try again, (FWIW) I would inject the flat first and lower the temp to 275-300. That might help with the dryness. 

    Of course, brisket chili in January ain't a bad thing.
    LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

    My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

    USMC Veteran

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
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  • GoldenQ
    GoldenQ Posts: 590
    Braise it using Travis "This is the way I cook briaket"
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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