Forum

fat side up or down

Well tried my hand at brisket for the first time this weekend, and it tastes good, but is quite dry : {

The store didn't have the whole packer cut, just a 5.5lb flat, but one side was partially covered with a layer of fat about a 1/4 inch thick, so I had high hopes. I marinaded in a well seasoned vinegar-based sauce for about 24 hrs, then put on a good coat of dry rub, threw it on the smoker fat side-down for 4 hours, mopped, flipped, and mopped the fat side, continued smoking another 2 or 3 hours, flipped it back, mopped both sides again, and took the temperature……only around 140! I checked the temp every hour or so from this point. I was having a lot of trouble with maintaining temp, was all over the place, and wonder if this could have contributed. I averaged about 230 for most of the cook, but dipped as low as 200 and as high as 270 at times. Really didn't think this would affect the outcome, but did it? Or is it just that it was a flat? The last variable I can think of is that after 8 hrs smoking, and only reaching an internal temp of 165, and with my difficulty in maintaining my pit, I decided to finish in the oven preheated to 250. I double wrapped in aluminum foil, and let it go for about 2 hrs. Took the temp and it was 185ish. I glazed with barbecue and put it back in for another half hour. I decided to take it out, fearing I was overcooking at this point, even though the internal temperature now measured 175! It had cooled somehow!

I guess my questions are, is it bad to finish in the oven?

Was the range of temperatures working against my meat?

Was it just that it was a flat?

All three?

Thanks for any advice you can give me!