Dr. BBQ, I recently tried your short cut brisket recipe which involved doing injections and foil wrapping the meat during the last phase. I cooked the brisket to the temp. you said in your book. I was surprised to see how dry the meat was. It was bone dry and desperately needed some sauce or broth. It this expected or am I missing something at the end of the cook? BTW: I’m cooking on a BGE and the temperature was right on the mark the entire cook time. The brisket was a 6 lb flat. Need your help on this one. Thx. Steve from Raleigh NC
That's not what it should be. Did you use a platesetter in your Big Green egg to cook indirect? That's the only thing I can really think of as that recipe should create a juicy brisket.