First Brisket Issues

[SeanE]

I started seriously using my Weber 22" kettle.  I've got ribeye's (my favorite), flank, skirt, T-bone's down!  Moved on to a brisket.  Made a decent rub for it, tasted good.  I use the snake and my temps were 180F to just under 300F (used a 2 probe gauge).  I don't recall the exact hours but about 7 in total.  The meat was small at about 4 pounds.  Took it off the grate when the internal was about 160 and wrapped in in foil with a little juice.  Back on to 190F.

The meat came out very dry.  Like nearly jerky dry.  Clearly I messed this up something big! Same time, the flavor was damn good and me and my 2 boys ate it up like it was jerky. 

Set me straight!!  How to go about the next brisket. 

[Mike in Roseville]

Was it just the flat?? Tough usually means under and dry/crumbly means you overcooked it. I take it you wrapped in foil? When you pulled it off did you open the foil and vent the steam? If you don’t vent the steam it will continue cooking.


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[Villageofwolves]

I usually let my briskets ride up to 201-205 and pull them. I let them rest another hour or so after pulling them. I don't think using foil was an issue either. Try a full packer brisket it may be more forgiving.
 

[michaelmilitello]

+1 on the packer.  Costco has prime packers for $3.39 per pound near me.  If it’s too much meat, save it for future meals.  Small flats are notoriously difficult to retain moisture.   


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[sjmolitor@gmail.com]

Buy the premium whole brisket from Costco 3.39 per lb =$5 per on after trimming . U lose about 3 to 4 lbs  watch Aaron Franklin video Use the Slow n Sear Follow their video also U must let it rest for 2 hours or so I food a 12 lb reduced tom8 lbs after trim 2 dais before serving for about 10 hours then 2 hours rest keeper wrapped in foil after the stall plunged in ice to cool down keeper in fridge  Serving day put back the foil wrapped brisket ( added 1 cup beef broth to foil) on Weber 22at 200 for about 3 hours and then put in oven at 180 until serving time. Also as shown sear video says U must cook until probe goes in like butter

[sjmolitor@gmail.com]

Sorry for the typos

[SeanE]

I did wrap in foil and put some juice in there.  I din't let steam out.  dropped in a cooler after towel wrapping (foil still on).  And it was a small brisket with little fat.  I'm guessing the choice of meat had a lot to do with it.  I'm confident it was NOT a cooking temp issue. 

I have an 11 and 13 year old boy and a 7 year old girl.  My girl is tall but a skinny mini my boys are big and they eat!  A slab of brisket on top a 1/3lb burger or brisket nachos is heaven for them.  No issue on the bigger cut of meat.  I went small to learn how to do this the right way without wasting. 

Thank you guys so much for the help.