- Dec 23, 2020
Turn it 180 degrees. If that ain’t doing it you’re smoking it too long. Got any pics?My advice is next time do a whole brisket. The flat is great, but so is the point....choosing the brisket matters a lot. The closer the point and flat are in thickness, the more evenly it will cook. Also, it should have some bend to it when you hold it on one end and wiggle it. If it's stiff, walk away. Not worth the $70 or whatever it is.
And while we're asking for advice, why does the point of my brisket fall apart when I slice it? I'm almost positive I'm cutting it right. I've followed instructions in youtube videos. It's almost like my brisket is too juicy to have structure. It tastes amazing but the presentation is not so great.