I've made a couple of briskets on the 700.. For the life of me I can't get a moist flat. The last one I smoked was a 20lb'er before trimming. Removed all surface fat from the point and left about a 1/4 inch on the flat. Smoked at 225 for about 13 hours and wrapped in butcher paper for an additional 4 hours. When it was probe tender, removed from heat and rested for 2 hours before slicing. The flat held together well and pulled apart easy however it was super dry.
Any ideas.... about ready to give up cooking this cut... tired of wasting money on subpar results.
Any ideas.... about ready to give up cooking this cut... tired of wasting money on subpar results.