Been playing with other ways of cooking brisket. Trying to find a better end product than I am currently. Well I have a weber performer kettle. I thought I would try one in it. Did all the usual prep and trimmed it a bit closer. I injected this one as an experiment. On the weber running 300-350 for about 6 hr total. At 170 split off and wrapped the flat. Point back on to 200 internal. Pulled the flat at 190.
The point ended up tough and gristley and the flat was as dry as I have ever seen. Had a great smoke flavor and smoke ring. But was dried out and not tender. I bet there was less than 1/8 cup of fluid came out of the foil when I unwrapped it.
So where did I go wrong?