In article , "Jack
Curry" Jack-Curry deletethis @cfl.rr.com wrote:

Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping
it in aluminum foil, and the cooking in the oven for more time is
also preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times that
I have done brisket, it was pretty good overall. But, it was dry in
some areas. What do you recommend for avoiding dry brisket?

Scott

Dry brisket results from overcooking. Do not cook brisket by time or
temperature, it's done when it passes the fork test.

I've yet to have a dry brisket come off my K since I've started
cooking 'em fat side down. Jack is absolutely right, however- some
briskets are done at 190, others are already toast at 190.
A 5 degree difference in internal temp can mean the diff betwixt juicy
and shoeleather.

monroe(after 180 start checking)