Brisket

Unknown

Have a medium Egg and have done a few briskets (usually just the flat piece). Seems to come out too dry at 190 degrees. What am I missing?[p]Thanks,

DavidR

Joemat,[p]Make sure you're cooking at 210* to 225* at the meat level. Don't use the dome temp.

Earl

Joemat,[p] I use a v-rack over an aluminum pan, you can add water if you wish, or just leave it empty. This will deflect the heat & it should not dry out as much also be sure to load up the lump coals & stay close to the 250F mark & you should do fine.One other thing, did you have a fair amount of fat or did you trim some of it off? If you trimed, maybe you removed to much.[p]Earl

billex

DavidR,
How do you get the temp at the meat lever without blowing the probe???

Nature Boy

billex,
Just stick the probe through the "corner" of the brisket so that the tip sticks out a couple inches. Make sure it is not hanging out too far from the meat, and that it is over your heat deflector. You could use a potato, or, like Cat, a wine cork.[p]Your goal is to keep the probe off of the metal grate, over your defector, and just a couple inches from your meat. You won't fry the probe at brisket temps.[p]Have fun!
Chris

Unknown

Nature Boy,
Or, you can cut a potato in half, lengthwise, stick the probe through there, and have the probe about 1/2" off the grate and a nice stable flat surface to sit on the grate as well.

Unknown

Joemat,
A flat is plain harded to keep moist, the deckle has a lot of fat in it and helps keep the flat moist.
I would use water pan and add water and foiling with added fluids for the end of the cook.
Jim