Ironwood 850 and dry brisket flat

AJBASS60

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Hi,
I just cooked a brisket to 165 and then wrapped in butcher paper till 205. Brisket was tender, but a little dry. I tried using a water pan under grate and cook on lower smoke position with fat side down. Brisket was not a prime, but was choice. Could it be that there was very little marbling or that I trimmed too much.

Anyone else try using a water pan?
 

davwhite

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You didn't say what temp you cooked at, I will assume it was normal at 225.
Cook until internal temp is 165 and finish at 205 is with the normal.
When I take mine out I wrap a towel around the butchers paper and put the lot into a cooler for an hour.
That is about the best I can suggest without seeing a before and after shot of the brisket.
 
OP
OP
A

AJBASS60

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Sorry, no before. Cooked at 195 for about 10 hours, then up'd it to 225 till 165. Then wrapped and up'd to 259. It appears that maybe the flat side had little to not fat. I did put a water pan under the flat portion.
 

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