Hi guys,
I made brisket in my PBC for the first time last Sunday. Overall, I was happy with the end result but it was a little on the dry side and I didnt even get it up to 200 degrees which is weird. Here's what I did:
- Got a 16lbs full packer from Costco
- Trimmed the cap and extraneous fat
- Brushed with a little bit of olive oil and a coat of my rub that I found on this site (paprika, cayenne, thyme, garlic powder, onion powder, salt and black pepper)
- I hung it in the PBC with the double hook method and it took a little less than 4 hours to get to 160 degrees
- I took it out of the PBC and wrapped it tightly with a few layers of tin foil and I used about half a beer for my wrapping liquid
- I put the grate back on my PBC, added the rods for temperature control and placed my wrapped up brisket on the grate
- It was SUPPOSED to take 1-2 hours to get the brisket up to 200 degrees but I could ONLY get it up to about 175 degrees after the 2 hour mark. At that point (after about 6 hours of total cook time), there were only a few coals left and the PBC was starting to cool down.
- The wife and I were starving and I knew I wanted to let it rest before eating so I pulled it around 175lbs, wrapped in beach towel, placed in a cooler for an hour.
The brisket was NOT under cooked but it was actually a little dry. How could it be dry if I never got it to 200 degrees?
Should I have let the brisket rest at room temp for longer? Should I have added more charcoal to the PBC halfway through the cook? Maybe my thermometer is off?
Any thoughts are greatly appreciated
Thanks all!