30 inch MES with Hickory and Cherry chips providing plenty of smoke.
Cooked at 225 (as I did with the other one I did. These are my frist two briskets ev-errrrr).
Water bath had water and two bottles of beer. Very tasty homemade rub.
This one was just over 11 lbs. Cooked it for just under 10 hours, pulled when internal temp was 187, foiled and into a cooler for about another 2 hours. Plenty hot when I got at the slicing. The thinner end (point, flat?) was dried out by comparison, again, and the thicker end although much juicier was also very much on the done side.
Just cooking it too long? I read all these stroies and opinions how you need to cook brisket for sooo long, and I didn't think 10 hours was long at 225.
Not a train wreck, just not as moist as I would have hoped. Flavor certainly was there. But if I can't perfect it or at least improve upon those results (the first one was 9 pounds, 2 pounds smaller and cooked for about 11 hours so I did notch this one back a bit) do I throw in the towel? Why not just get a beef roast of some cut and throw that in for 4 hours and I KNOW it will come out as desired.
Been doing ribs/chicken/boston butts/ham and having excellent results.