quote:Originally posted by WinoCA:quote:Originally posted by mneeley490:
They all cook differently. I might have sprayed it a couple more times, as the flat is much leaner than the point, but that's all. Sometimes you can do everything right, and it will still turn out a little dry. Blame it on the cow.
What kind of bbq or smoker are you using?
I was using Black Angus beef (choice) and a medium size Big Green Egg.
I feel your pain. Every flat-only smoke I did on my BGE turned out a little dry-ish. Just not a ton of fat on that meat to stand up to what ultimately is a very dry heat (even if you have a water pan underneath).
Due to time constraints, I purchased a pellet smoker last year and have not run into the same problem. But, now, I try to buy either full briskets or at least briskets with some portion of the point end on it so that I can use the fat cap to moisturize the meat during a long smoke