"Craig Winchell" wrote in message
...
I've been doing brisket lately at 225 degrees F (convection smoker temp-
accurate). I've found lately that with a meat temp of 185 degrees (with
an accurate thermometer), the flat is coming out dry. Even at 175
degrees, it's dry if I foil it to preserve heat, insulate it in a towel
and stick it in an Igloo. Last time I tried 168, and it was a bit
underdone when I took it off (by the fork twist method) but by the time it
sat in foil in a towel in an Igloo for a few hours, the flat was slightly
overcooked when we finally got around to eating it. So my question is,
assuming that it;s going to be foiled and insulated for a few hours prior
to eating, at what temperature should I take it off? I know I'm getting
closer, but somehow, it just seems wrong to take it off below 160 degrees,
because I've never seen such a low temperature documented anywhere. The
problem is that it keeps cooking in the foil, even though no heat is being
applied. Anyone have this problem in the past? Oh, the point was
perfect, by the way. The temp readings, however, were taken in the flat
around the geometric center.


Packer cut? Does not seem right.. I'd guess that cooking at 225 is causing
the problem by just taking to long to get to temperature, thus drying the
meat. Crank up the heat to 250 to even 300. I've never see a brisket that
was considered "done" at 170. Don't trim the flat down to naked either.
You need some fat to keep things moist.