I purchased an 8lb choice brisket flat. My butcher refers to them as "first cut". The brisket was nice and flexible, had good red color, and a nice layer of white fat.
As soon as I got home I rubbed the baby down with fresh ground pepper and salt (50/50 dalmation). I then let it sit in the fridge for about 6 hours.
I took out the brisket and let it come up to temperature for about 2 hours before throwing in the smoker. In the smoker, I poured a loaf pan on the bottom with some water and beer. I kicked the smoker at on at 11:30PM. I let it go until 1PM the next day. 13.5hrs. I pulled the brisket 20 minutes after it had reached IT 194F.
I double wrapped in heavy duty foil. Wrapped in a very thick blanket and placed in the oven for 4 hours.
This is where I believe I may have gone wrong: I unwrapped from the blanket and key the brisket in the foil, put the oven on "warm mode" at 170 and allowed the brisket to remain in the oven while it preheated and let it sit for about 20 minutes.
Brisket flavor was great. Great seasoning, not too smokey... overall, very nice... Unfortunately, the darn thing was a bit dry. Any ideas as to why this may have happened?
Also, a couple other questions: Do any of you guys actually get full packers in your #2s? Also, does it really matter to use kosher salt vs sea salt?
As soon as I got home I rubbed the baby down with fresh ground pepper and salt (50/50 dalmation). I then let it sit in the fridge for about 6 hours.
I took out the brisket and let it come up to temperature for about 2 hours before throwing in the smoker. In the smoker, I poured a loaf pan on the bottom with some water and beer. I kicked the smoker at on at 11:30PM. I let it go until 1PM the next day. 13.5hrs. I pulled the brisket 20 minutes after it had reached IT 194F.
I double wrapped in heavy duty foil. Wrapped in a very thick blanket and placed in the oven for 4 hours.
This is where I believe I may have gone wrong: I unwrapped from the blanket and key the brisket in the foil, put the oven on "warm mode" at 170 and allowed the brisket to remain in the oven while it preheated and let it sit for about 20 minutes.
Brisket flavor was great. Great seasoning, not too smokey... overall, very nice... Unfortunately, the darn thing was a bit dry. Any ideas as to why this may have happened?
Also, a couple other questions: Do any of you guys actually get full packers in your #2s? Also, does it really matter to use kosher salt vs sea salt?