2/14/2012 10:49:18 AM #

I usually spray water on my brisket every hour or so and also wrap it in foil for the last couple of hours, seems to work for me

randalev

2/15/2012 2:07:29 PM #

You're probably just slightly overcooking. You may want to adjust your cooking times from the recipes by a few minutes.

TomKirkman

2/15/2012 3:14:42 PM #

What temps are you cooking at and for how long?  Also instead of water try spraying with Apple Juice for a better taste.

jcorwin818

2/17/2012 10:57:53 AM #

I cooked my first Brisket about a month ago, only a 4 pounder, sprayed it every 30 minutes (probably extreme, I know), had a foil tin on the grate in the back with beef broth apple cider vinegar and some worchestershire sauce in it, cooked it to 160F, wrapped in foil till it was at 190.  I then let it rest for about 30 minutes, came out pretty good, not real moist and not too dry.  Whole process was about 5 hours with the 2 hours of smoke time added in. Invest in a remote thermometer if you don't have one already, well worth the investment.

navret99

2/22/2012 10:58:26 AM #

You are oer cooking both items.  Brisket should cok to 195 and let it rest for 20 minutes or put it in a 5 day cooker and they will stay hot for hours and finish by steaming themselves I never have to spray them when cooking at 225 or less.  Hopefully you have the digital controller if not it would be the best investment you could make.  The porkloins I like to brine them for 3 days and then cook at 225 until an internal temp of 155, then let rest for 20 minutes and you can do the same cooler trick if needed.

Rusty Clayton

dealer

2/29/2012 8:05:22 PM #

Try dropping your cook temp 25 degrees.. mop instead of spraying, you put more moisture back around the meat, keeping more moisture inside the meat. Remember, evaporation on the outside pulls moisture from the inside. It's all how cells work.
Hope that helps. I cook briskets at a lower temp then the recipe calls out, takes a little longer, but in this case, time is taste!!

woodie309

3/15/2012 2:34:33 PM #

I have the same type of issue in Las Vegas. Meat normally cooks quicker than planned. The other day I had the opposite problem. Followed one of the pork rib recipes from this web site. Let the meat go an extra one-half hour because it had not pulled away from bone yet. Should have cooked 4-5 hours and I went 5.5 and it still was tight to the bone. Should I have raised the temp from what the recipe stated?

golf3707