Need some advice. I have never really been too fond of Brisket, It always comes out too dry for me. Other people say they love mine, but Im not feeling it. My brisket makes others happy, but not me. On my last attempt I even tried injecting (apple juice and a store bought marinade) to see if it would help, and its still too dry for my liking. My method... Trimmed the large fat clod down, left the fat cap alone. Smoked to 165 (fat cap down) 8-10 hours. Removed the point and chopped into chunks for Burnt ends. Foiled the Flat and put it in the oven (fat cap up) at 220 for another 6 to 8 hours or so till it reached 185-190 internal. So at this point... what would you do to make it juicier? My thoughts... raise the oven temp to 300 to bring it up to temp quicker, and maybe pull it out at 180-185? Another thought is to maybe inject it again after I remove the point. Anybody tried using a fat based injection like butter, or maybe bacon grease? Keep in mind I want to slice it, not have it fall apart. On my last attempt it sliced ok, but I could tell it was slightly overdone because parts of it were falling apart. Thanks for the help!!