How do I know what made my brisket dry?
Everyone learns from their mistakes, but I don’t know what my mistake was :/
It was my first brisket, small one about 3lbs (point part with a bit of the flat). Set it on my cheap offset smoker, at about 275. 4.5 hours in and decided to wrap it, then went to oven instead of babysitting the smoker since it’s wrapped and theres no need for the smoke.
2 hours in the oven at 275 and it was still 180-190 internal, stalling. Tried removing the foil but then realized I’m making it worse, so wrapped it again. It was feeling dry even though it was still 185 and not probe tender. Increased temp to about 300 and left it, pulled at 205 totaling 9 hours (5 smoker and 4 in the oven). Rest for 30 mins and put some of the rendered fat on it.
Taste was good but dry, great smoke ring but not great bark.
I know 9 hours were too much for 3lbs but it wasn’t reaching 205.
Everyone learns from their mistakes, but I don’t know what my mistake was :/
It was my first brisket, small one about 3lbs (point part with a bit of the flat). Set it on my cheap offset smoker, at about 275. 4.5 hours in and decided to wrap it, then went to oven instead of babysitting the smoker since it’s wrapped and theres no need for the smoke.
2 hours in the oven at 275 and it was still 180-190 internal, stalling. Tried removing the foil but then realized I’m making it worse, so wrapped it again. It was feeling dry even though it was still 185 and not probe tender. Increased temp to about 300 and left it, pulled at 205 totaling 9 hours (5 smoker and 4 in the oven). Rest for 30 mins and put some of the rendered fat on it.
Taste was good but dry, great smoke ring but not great bark.
I know 9 hours were too much for 3lbs but it wasn’t reaching 205.