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Hit the 200 rack mark at my 3rd comp in Wichita Falls and my brisket was still dry
I counted up my ribs after my third contest in Wichita Falls and realized I had cooked 200 racks of spare ribs since last spring, which snuck up on me bad. The wild part is my brisket still comes out dry about half the time, even with all that rib practice under my belt. I keep my smoker at 275 and wrap at 165 like everyone says, but the flat keeps drying out before the point is done. Starting to think I have been spending all my time on the wrong cut. Any of you pitmasters out there find that tons of reps on one meat never carried over to another?
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jadej5019d ago
Heard a guy on a podcast say brisket flat needs way lower heat than 275.
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