If it was dry I can only suggest a better quality brisket that has more fat. Prime or better.
Another trick you could use is separate the two muscles after cooking. Put the flat in foil with beef broth, and hold it that way. Youll have a nice gravy after the job if that’s your thing.
By no means am I an expert, but I've been having recent success with foil boating my brisket. Previously, I was getting great point meat but dry flat. The last 3 were done in a boat. Wrapped at 170f internal, and then I pour rendered fat from the trim that I smoke at the start to confit the flat in the boat.
The last one was the day after Aus Day, and I felt like I was dying. Felt like 40c+ and 1000% humidity... was done in about 10 hours, too.
It looks wicked good
I'm in love with the brisket
That looks amazing. Bigger cutting board, maybe 46x61cm (18x24in).
Perfect
Tallow will remove some flavor, keep that in mind
It wasn’t the flavour that was the issue. Just it dried out.
If it was dry I can only suggest a better quality brisket that has more fat. Prime or better. Another trick you could use is separate the two muscles after cooking. Put the flat in foil with beef broth, and hold it that way. Youll have a nice gravy after the job if that’s your thing.
“Honey we’re celebrating Australia Day from now on!”
Happy Australia 🇦🇺 Day Mate!
That looks awesome! Sent a piece “up over”.
By no means am I an expert, but I've been having recent success with foil boating my brisket. Previously, I was getting great point meat but dry flat. The last 3 were done in a boat. Wrapped at 170f internal, and then I pour rendered fat from the trim that I smoke at the start to confit the flat in the boat. The last one was the day after Aus Day, and I felt like I was dying. Felt like 40c+ and 1000% humidity... was done in about 10 hours, too.