Thread: Sausage and Smoke Cooking

some times brisket can be dry no matter. it is a lesser cut of meat and the flat doesnt have no where near the fat as the point, i have never wrapped for that long,, i would think that will soften the bark to much. did you rest it wrapped up in towels and in a dry cooler? i usually dont wrap a brisket till its at 195 ,, barked up and mostly done, cut off my point and trim up the flat and start the Burnt ends. its really simple Mike, shallow aluminum pan,, cube it up fat and all ,,, some thinned out Sweet Baby Rays BBQ sauce that i thin with beer. back on the grill for a couple more hours to turn them into sticky sweet morsels of Gods appetizers! Dave i,m sure has a couple of ideas too. he knows BBQ. also if you didnt get enough flavor from your rub sprinkle in some more now. with brisket its a simple rub, salt , pepper, little garlic salt and some onion powder

carve it when ready to eat, fat side up for carving. oh forgot the Texas crutch, if you want to be assured of moist brisket, wrap the flat with a little apple juice or beef broth the seal it and rest Tc