Dry brisket!!!

[UMP Smoke]

Last weekend, I did 2 packers, pulled them at 183. I let them rest and them chowded down. But! Man they seemed quite dry to me. Any thoughts?

[roxy]

I let brisket go to 195ish and have some great results. Did you let the meat rest when you took it off the cooker..??

I like to wrap in foil and place it in a cooler for a couple hours to rest. I think this allows the meat to sort of steam and rehydrate.. If that makes sense.

Just my 2 cents.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[UMP Smoke]

Do you think that 183 wasn't good? I didn't want to go too long as to dry it out, which I did anyway. How does your bark come out after foiling it?

[roxy]

Well I dont get a crunch bark but the meat is always moist and tender.

I am sure there will be a lot more experienced brisket cookers to respond to your request for help than I am..

The good folks here that taught me to cook brisket told me that 195ish is the range to take the meat to and it works for me.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[graybeard]

Did my very first packer a couple weeks ago. Smoked to about 160 and it sure seemed to be going slow. Temp was 225-240. Pulled and put it in a foil pan covered with foil and into the oven. I know, I know, shame on me. Set oven to 250 and let it go to 190, wouldn't go any higher (after 16 hours total time, pit and oven). Turned off oven and let it just sit as the oven cooled down. Removed from pan and into the fridge till next evening. Sliced and put in dish with some of the juice I had reserved and covered with foil and into the oven at 250 for 45-60 minutes.

This was the most tender and juicey Brisket I have EVER eaten. Fell apart if the fork just got near. Took enough for a couple meals and the rest went into the FoodSaver and freezer for later. Have to do another just to make sure I wasn't dreaming.

[Markbb]

Brisket needs to cooked until a fork tines slide into the flat with little resistance..

[necron 99]

My suggestions

Cook the brisket to somewhere between 195 F and 210 F internal. The resistance test described above also works with the probe of a meat thermometer. For me, the final reading is simply confirmation that it's done, I can really tell by the resistance the probe encounters when inserted.

To get nice bark and keep it moist, here's my steps.

I slather the raw brisket with a light film of some cooking oil (extra-light tasting olive oil or grapeseed oil for me), then apply my rub 2 to 4 days ahead of when I plan to cook the brisket.

Then I lay it in one of those full size disposable aluminum steamer table pans from Sam's Club, insert that into a bottom-of-the-line clean, unused 13 gallon plastic trash bag, then tie shut with a twist tie. Into the fridge for a few days.

I mop the brisket 3 hours into the cook, and every 2 hours thereafter, until I'm ready to foil. I use Stubb's Moppin' Sauce because it's convenient, already emulsified, found in supermarkets in TX and LA, and relatively inexpensive ($2.69 / bottle at H-E-B last time I bought some). The first 3 hours sets the rub pretty well, so the intermittent mopping doesn't smear it around.

When the internal temp is up around 175 F, I put the brisket again in one of the full size disposable aluminum steamer table pans, and cover the pan with a layer of the heavy-duty aluminum foil, then return it to the cooker. This lets the final 2 or so hours of the cook progress without drying out the meat, yet leaves a much nicer bark / crust / exterior than wrapping in foil achieves. I found this tip here on The Smoke Ring.
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!