mlshermancpa
Hi all.  I'm relatively new to smoking and use a Weber Smokey Mountain.   I purchased a 5 lb brisket flat from Costco and smoked it the way I normally do, low and slow.  I noticed that most of the fat cap was already removed by Costco.   Unfortunately, after about 5 hours in the smoker at 225 and 2 hours in the oven (wrapped w/broth) the meat came out dry and was very dense.  It was like there was no collagen or fat in the meat at all.

I usually don't inject meat prior to smoking.  Did I do something wrong or is dryness a characteristic of a flat?
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Peter
WSM is good. Sounds like the brisket didn't fully come up to temperature though.  With a finnicky flat take it to 195° - 205°F, and it'll release it's collagen which is holding all the fibers together.  You can look for a brisket at Costco that has more fat on it, or ask the person behind the counter if they have one with more fat. (I seek full packers, with the point on.) It's a lot of time invested for a brisket that could yield disappointing results.  Best to take a dry cut out of the picture before proceeding.

If Costco doesn't have a fatter brisket, best to move on and buy one someplace else, and keep at it.

(If your local sources aren't any good, try SRF, D'Artagnan, Dukes Premium Meats, Creekstone Farms and Sams Club.  I've had good luck with all of those.)
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mlshermancpa
Great feedback.  Thanks.
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