Tried a reverse sear on a brisket last weekend and it turned out dry as a bone

I've been doing the classic low and slow wrap method for years, but that piece of meat looked so good I wanted to try something different. After 8 hours at 225 and a quick sear on the grill, the bark was perfect but the flat was like shoe leather. Did I mess up the timing or is reverse sear just not meant for brisket?

2 comments

2 Comments

the_joel6d ago

Man, I did the exact same thing last month with a prime packer and it was a total disaster. The bark looked incredible but by the time the point hit 203 the flat was already dried out and tough as leather. I'm starting to think reverse sear just works way better for steaks where you can hit that perfect crust in a couple minutes without drying everything out.

evaallen6d ago

Might be worth trying the foil boat method next time. You wrap just the flat in foil partway through so it doesn't dry out while the point keeps going. Have you messed around with that at all?