@@ beef brisket flat help

[Codered1080]

Iv smoked a brisket that a buddy bought its brisket flat in #2 took out 190 rest for 2 hrs fam said it was great but i think it wasent as juicy looking as it should have been took 14 hrs i know about diffrent brisket and flat isent the best to start with and points or idea thanx

 

[BedouinBob]

Doesn't look like a large brisket. What was the weight? Sometimes smaller pieces take a lompng time and with brisket, that dries it out.

 

[Codered1080]

8lb everything iv been reading said i should have waited till 200 internal temp

 

[smokeasaurus]

Well, I stop worrying about temp when the stall hits (connective tissues break down). I use a toothpick and look for a clean easy pull in and out of the muscle.............

 

[DivotMaker]

What was your prep on the flat?  If you didn't brine or inject, it's very difficult to keep a flat from drying out.  I brine them, using This Recipe for about 12 hours.  Rinse, rub and smoke to 190.

 

[SconnieQ]

190-195 is good for the flat. 200-205 is good for the point. Sounds like your temp and resting time was fine. Was there a 1/4 inch fat cap on the top? Sometimes I find that when you buy a flat alone, the fat cap has been over-trimmed by the butcher or grocery store. Could try brining or injecting. Sometimes though, your just get a lean brisket, an animal that was just less lazy! Look for USDA "Choice" or "Prime" when it comes to flats. These days, the most common USDA beef in your average supermarket seems to be "Select" or lower.  Sad but true. Not good for brisket flats, steaks, etc. Maybe acceptable for other cuts.

 

[Codered1080]

I buy all my meat from costco usally all good stuff i will try brining and i think its pretty much just a leaner meat i have tet to have this problem till i smoked a flat but by god imma get a moist flat if it kils me lol

 

[DivotMaker]

but by god imma get a moist flat if it kils me lol

It won't... Just try brining and/or injecting!  LoL!  Those flats need a little help!