Brisket temp

Gshell

Cooked a 6lb brisket this weekend at 275-300 until the internal temp was 206 deg. Has a great flavor but seems a little dry (overcooked). Any suggestions?

Nature Boy

GSHELL,
I have better luck cooking at 250 dome temp to 185-190 internal. Wrap in foil, towels and a cooler and rest for an hour or more....sometimes I add some beef broth to the foil. It will never be as moist and fatty as pork, but should not be dry.[p]How long was your cook time?[p]Better luck next time!
Chris

Gshell

Nature Boy,
Around 9-10 hours.[p]Do you slice or shread the beef?

Nature Boy

Gshell,
9-10 for a small brisket, 10-15 for larger ones. I slice the flat, and chop the point.

JK

Nature Boy,[p]I've done 1 brisket -- cooked to an internal temp of 190* and wrapped in foil for an hr. If you don't use the foil, but cook to a higher internal temp, say 195-200*, do you get an exterior more like pulled pork?

Nature Boy

JK,
I think the bark/crust that you get is not so much dependent how high your internal temp is, but more on how much sugar is in the rub, and the cooking temps you use....especially at the finish.[p]Foiling your brisket will definitely leave you with a less crunchy (but still flavorful) bark, but that step (foiling after in comes off the cooker) seems to make a better product overall. [p]Chris