I just did a brisket (6 lbs) and wasn't very pleased with the results. Sort of tough and a little dry.
I could never get the internal temp of the meat past 165 and the finished temp was supposed to be about 190.
It was in the smoker for about 8 or 9 hours at about 225 degrees. Temp held great.
I had a pan of water under the grill/brisket and replenished the water at one point in the smoking process.
Using a Green Egg (large) and wood chips.
Not sure what else to add except it was sort of disappointing to get the results I did.
Maybe I am too picky, but I expected more from the hours-long process.
I was reluctant to keep the brisket on the grill any longer than I did for fear of really getting it dried out.
It looked good. Just fell short of expectations.
Any ideas? Some say the brisket is a real challenge to do right, so I'm looking for other cuts (meat, pork, etc) to try.