Hey Dan...got a good dry rub recipe you want to share...

[kk88rrc]

If you're not getting juicy brisket you're doing something wrong. Briskets have a lot of fat on them. Fat equals a lot juice. I'd be curious to know your cooking method.

I wonder if you're only cooking a flat and not a whole packer.

Sounds like a flat brisket or one that has been over trimmed by the butcher.

Remember after St. Patrick's Day…. corned beefs go on sale & make great pastrami (not the real deal but good enough).

 

[Ballah06]

If you're not getting juicy brisket you're doing something wrong. Briskets have a lot of fat on them. Fat equals a lot juice. I'd be curious to know your cooking method.

I wonder if you're only cooking a flat and not a whole packer.

I do get just a flat, but leave the fat on (quite a bit on it), just score it and do a dry rub. It does not turn out dry but rather not as good as the flank steak. The latter falls apart and has a great flavor throughout. Maybe i need to give it another shot.