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How To Fix Dry Smoked Brisket
In order to fix a smoked brisket that happens to have come out dry, you will want to try and understand several things. The first of which is, to understand why it came out dry in the first place.
This can be because of pulling it too quick and not letting it rest long enough.
If you don’t happen to pull a brisket off at the right internal temperature and probe it when there is no resistance, then you will most likely have a rather dry piece of meat regardless of how long you let it rest.
That means basically that if you don’t pull it at the right time, whether that be too soon or too late, the connective tissue will either be not rendered down far enough or rendered out too much to the point of drying everything out completely.
Once you understand that it becomes absolutely necessary to pull the brisket off of the smoker at the right time, you can start to work backwards from creating an amazing brisket that is not dry.
In essence, once you are able to pull the brisket off at the right temperature, you’ll hardly ever have a dry brisket, considering you let it rest long enough.
That brings me to the second topic that you must understand.
Once you pull the brisket off at the right temperature and when it probes tender like a stick of butter, you will absolutely want to make sure it has enough time to rest.
This lets the temperature within the meat come down to a reasonable point, and allows the juices to seep back into the BBQ itself.
If you do not do this, the meat will become incredibly dry because the temperature is so hot that all the juices evaporate.
So, if you do not want a dry piece of brisket, make sure to let it rest for around 3 to 5 hours at least.
How Do You Moisten Dry Beef Brisket?
If your brisket has already become too dry, there are still some techniques that you can employ to ensure that it becomes a lot more moist than it currently is.
The first of which, is to attempt to baste the meat and beef broth of some kind.
This will allow the meat to absorb as many juices as possible while still maintaining the texture and quality of the brisket. Consider whether or not you have actually sliced into the brisket or not.
This is crucial.
If you have already sliced into the brisket then this technique will work actually really well.
If not, then you may not even have a dry piece of meat, but to ensure you don’t, try wrapping the Brisket in foil and reheating it somewhat with a lot of beef broth inside for about 30 minutes.
How do you make smoked brisket more moist?
In general, if you want a brisket to come out moist, there are several things you need to know.
You need to pull the brisket off at the right internal temperature of around 200°F and you want to make sure that if you were to stick a toothpick inside of the brisket, it should slide in with zero resistance at all.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.