Brisket cook

Egg_Head_MD

Got the egg started at 6am, stable at 225F by 645, dry brined the brisket all night and then gave it a dusting with BBBR before getting it on the egg around 7am. Smoked with pecan chunks. Wrapped at 150 IT and went straight through the stall, but hit another serious stall at 188-190 IT. Went up to 275F and pulled at 203 IT. Held for 2 hours before slicing up. 

The flavor was fantastic. My only concern is that it came out slightly more dry than the last brisket I made. Any suggestions for next time? 

lousubcap

Looks like a flat and the finish-line window for them is quite narrow.  Looks solid from here.  Here's one flat recipe that gets good reviews:
https://biggreenegg.com/recipes/brisket-flat/ 
Get your hands on a full packer if you can as that will give you a wider finish window.  Yes it is more beef but the price per lb is much less than the stand-alone flat so total $$ spent will be about the same or cheaper.  Also within reason, get the best quality of brisket you can as the quality going in directly impacts the outcome.  FWIW-

Egg_Head_MD

@lousubcap Thanks! I'll look into this

Canadianegger2020

Egg_Head_MD said:

Got the egg started at 6am, stable at 225F by 645, dry brined the brisket all night and then gave it a dusting with BBBR before getting it on the egg around 7am. Smoked with pecan chunks. Wrapped at 150 IT and went straight through the stall, but hit another serious stall at 188-190 IT. Went up to 275F and pulled at 203 IT. Held for 2 hours before slicing up. 

The flavor was fantastic. My only concern is that it came out slightly more dry than the last brisket I made. Any suggestions for next time? 

  I always wrap after the stall . I wonder if you wrapped too early ? That may make a difference ? 

nolaegghead

like lousubcap said, there's a narrow window when it's perfectly done for flats.  The way you find this is to ignore internal temperature after it gets in the 190s and start probing the meat with a skewer or the metal probe on a thermapen (or something that shape).  Basically you will start pushing the skewer into the meat and you will notice that as it finishes up, there are areas where it is very tender and the probe pushes through the meat with almost no resistance (like "buttah") and other areas where it's tight (resistance).  Make note of the tight areas and, as it cooks, just probe them and when all of the meat is tender, take it off.  Let it cool down on a rack a bit and serve or let it cool some and wrap. 

Why cooking to temp is not ideal:  Depending on the meat and the cooking environment, some brisket will finish at different temperatures.  Also there is a bias on where you take the the temp. There's no good single spot to measure the temperature, it varies depending on where you probe it.

When you wrap right off the smoker, that meat will keep on cooking.  That's great if you pulled it off early, you have a good chance of it finishing cooking.  But that's not something that you can empirically reproduce.  If it doesn't finish cooking, it will seem dry or over cooked.  If you overcook it it will seem dry and crumbly.  By pulling off when it is done and letting it cool so it retards the post-cooking, you can achieve a more, reproducible serving.  Wrapping while on the smoker is a way to control bark (and speed up the smoke time). 

Anyway, hope that helps.