Smoked my first brisket. Started at 6 pm at 225 F and wrapped around 430am. Smoked it for an additional 2 hours and pulled it at 200 F. Rested in the oven at 170 F (lowest my oven goes) for 3 hours.
Few things I noticed right away, it was way too salty. I dry brined for 48 hours and rested it in room temperature for a couple hours before I threw it on the grill. Also, the flat was pretty dry, not sure if it’s cuz I wrapped to late or if I rested it in the oven at a higher temperature than I would’ve liked.
by SweetFollowing
3 Comments
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Meat should rest ideally without being heated or it’ll carry on cooking and overcook.
1. I find the Kinder rubs to be overly salty and avoid them now.
2. I wouldn’t rest in an oven, instead I would use a cooler of some sort. You can keep it in there for hours and it will stay warm.
3. Not sure where you got the cut, but a subpar cut of meat can become dry easier than a “prime” cut for example. I learned this the hard way.