falcon7xguy
New member
i cooked two briskets and were awesome. cooked them at 225 for the internal temp and was very moist and very happy. then, i got two pieces of meat that just seem to cook way to much and was somewhat dry, i cooked them both to an internal of 190' but just on the non moist side of things. on one brisket, there was nice fat around the meat and thickness of the meat with other side of meat getting thinner without any fat on the meat. this was the drier cooked side of meat so very disappointed. we then tried another smaller piece of meat with some, what i though descent piece of meat with some fat, and the middle of meat was once again very dry. i cooked all 4 pieces of meat to internal of 190, so now im scared of cooking another brisket. any ideas?