Is this normal for brisket

[Ruben]

I am in the learning stages of Q'ing brisket and am getting better. I cooked some brisket Saturday that was really good. My question is when I sliced it and tasted samples straight from the cut it was great, delicous and moist. But after setting a few minutes after slicing it tended to dry out quickly, was still good but not like just after being just cut. Is this normal? If not how do I correct it?

[Buckeye]

I am in the learning stages of Q'ing brisket and am getting better. I cooked some brisket Saturday that was really good. My question is when I sliced it and tasted samples straight from the cut it was great, delicous and moist. But after setting a few minutes after slicing it tended to dry out quickly, was still good but not like just after being just cut. Is this normal? If not how do I correct it?

How long did ya let it "rest" before slicin'? Mite not of been long enuff for tha juices ta reabsorb back inta tha meat......so they say.:wink:

[HFD26]

QUOTE: "But after setting a few minutes after slicing"

How long was a few minutes? Did you let the brisket rest for about 45 minutes to an hour before slicing? Never slice a brisket straight off the pit, you need to let it rest. After slicing, either serve immediately or put it in a steamer with the juices.

[Woodman]

Yes, brisket will dry out VERY quickly. Letting it rest will help, but it still drys out. I save ALL the foil juice to place it in after slicing. If there is not enough, I add beef broth, and/or BBQ sauce so it has something to swim in. WM

[TexLaw]

Yes, it is fairly normal. If brisket is at all warm after slicing, it will dry out quickly. At least, that's true with a flat. The point won't dry out so quickly. I do like Woody and save the liquid that comes off from cooking. I just run that through the defatting pitcher-thing and either have it handy on the side or drizzle some over the slices.


TL

[Ruben]

Brisket rested for two hours after pulling from smoker, I would say 10 minutes after slicing it was noticably dryer than just after slicing.