Just got my first smoker

[Sled21]

(05-31-2021, 09:34 PM)WeezyBengal Wrote: Here's a pic of the flat I did. It was the first time I did a flat only and not an entire brisket. I was actually disappointed with how it turned out. It was dry and not tender. I covered it in olive oil, salt, pepper, garlic, meat church holy cow, and then TX brisket rub from killer hogs. I cooked it unwrapped 250 degrees until it hit 160, wrapped it in butcher paper and beef broth and put it back in until it hit 200 degrees. Everything was great except again, it just wasn't tender and juicy. I'm not sure what happened. It was a choice cut so there wasn't a ton of fat marbled throughout it and it didnt have the fatty point attached to keep it moist. Maybe doing a flat alone is just a tough one to master. Maybe next time I will put a water pan in to add some humidity.

I can't see the pics you posted, but I've cooked many flats without the point, and I'm going say if you pulled it at 200 internal, you probably did not get it done. Did it probe tender? All briskets are different, and you can't cook to temperature. I've pulled some off at 205, and have had many I've had to take to 212 to get tender. Also, how long did you let it rest before carving?