5
My brisket came out dry at my family reunion last weekend
I cooked a 14-pound packer brisket for about 12 hours on my Oklahoma Joe offset smoker down in Houston. I wrapped it in butcher paper at 165 and pulled it at 203, but the flat was still tough and dry. I thought wrapping would keep it moist, but maybe I should have spritzed more or wrapped tighter. Any tips on keeping the flat from drying out on longer cooks?
2 comments