76mako23
New member
Hey everyone. Did a brisket today and it was an improvement but not where I want it. This time around I used Matt Pitmans 275 degree method.
Using the Treager meat probe it register 175 around the middle of the flat pretty fast ( 4 or 5 hours in) when I moved the probe to another spot on the flat it registered closer to 160 so I let it go till I got more consistent readings of 165 in the flat.
I then wrapped in butcher paper and let it go till most areas read 203-205 and felt tender. I pulled it off kept it wrapped and let it rest in the cooler with a towel under and over it for 3 hours.
When I sliced it (against the grain) it looked good and was juicy but I could tell parts felt dry. I cooked fat up so the rendering fat was running all over but the meat itself kinda seemed dry if that makes sense. As soon as we ate the rest kinda dried out too. Not sure where I messed up but any pointers would be really appreciated.
Thank you!
Using the Treager meat probe it register 175 around the middle of the flat pretty fast ( 4 or 5 hours in) when I moved the probe to another spot on the flat it registered closer to 160 so I let it go till I got more consistent readings of 165 in the flat.
I then wrapped in butcher paper and let it go till most areas read 203-205 and felt tender. I pulled it off kept it wrapped and let it rest in the cooler with a towel under and over it for 3 hours.
When I sliced it (against the grain) it looked good and was juicy but I could tell parts felt dry. I cooked fat up so the rendering fat was running all over but the meat itself kinda seemed dry if that makes sense. As soon as we ate the rest kinda dried out too. Not sure where I messed up but any pointers would be really appreciated.
Thank you!