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meat too dry after cooking

Unknown
Unknown
edited November -1 in EggHead Forum
I got by big green egg about a month ago and I just love it. I find that when I smoke something for 5 to 8 hours the meat seems to be too dry. I smoked a beef brisket for 8 hours at 220 and added water to the drip pan, however, the meat still seemed a bit too dry. I would appreciate any suggestions that would help keep the meat moist.[p]Thank you,
Harry Pfendler
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  • Unknown
    Unknown
    Harry Pfendler,
    Firts, I hope you're not using time to determine when something's done. Use temp. You don't say what size brisket you did. The last one I did was about 9 lbs and it took around 14 1/2 hours, and that was at about 250ºF. You should cook it to an internal temp of around 200ºF. Next time I'll cook mine at about 220ºF. I understnd that's even better.
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