My brisket flat came out like shoe leather after 14 hours at 225F

I pulled it at 203F internal and wrapped in pink butcher paper at 170F, but it still dried out completely - has anyone figured out if changing the wrap temp fixes this or is my smoker just running hotter than it says?

3 comments

3 Comments

wyatt_shah852d ago

Man I actually had the same problem last month and switching to foil at 160F saved my brisket.

diana_king3d ago

14 hours at 225F is too long for a flat, that's your first problem. Those cuts don't have enough fat to survive that long, they dry out way before internal temp matters. Wrapping at 170F is fine, but you should have checked it way earlier and pulled it once it passed the probe test, not just when the temp hit 203F. Your smoker is probably fine, you just cooked the moisture out of it.

leow902d ago

Diana_king is right, pull it earlier next time and trust the probe test over the internal temp.