Hit 200 degrees internal temp on a brisket and it still came out dry

I was cooking a 15 pound brisket on my offset smoker last Sunday and got it to 200 degrees after 12 hours. The flat was so dry I could barely slice it without it crumbling. Has anyone else found that targeting a higher temp like 203 or 205 gives you better results on big briskets?

3 comments

3 Comments

margareto261mo ago

...and that's why I always say you can't just go by temp alone. Last summer I had a 14 pounder stall at 165 for almost five hours. Wrapped it in butcher paper with some beef tallow around hour 8 and let it ride to 204. Came out like butter, but I swear that extra time in the stall made all the difference. Maybe try bumping your smoker temp up to 275 next time if you're short on time.

the_linda1mo ago

Has anyone tried wrapping earlier when the stall hits?

luna_wright1mo ago

Wrapping earlier can mess up the timing, @the_linda.