Got (2) 2# briskets from store, no trim needed as there was barely any fat.
Rubbed a nice Weber's Horseradish Yellow mustard, then a very simple dry rub, saran wrapped in fridge for 30hrs. Out of fridge to room temp for 10hrs.
Using my MES set to 230deg, as it runs about 15deg cooler than displayed. Whiskey wood chips used, I thought it produced a nice sweet smell.
I smoked them for 10hrs, adding chips every hr for the first 6hrs. No added smoke for the last 4hrs, just heat. I kept the top vent closed, my thinking being that the steaminess would help meat stay juicy.
Out of the heat, foiled, and blanket wrapped before resting in the insulated cooler for 2hrs.
The end result was tasty and juicy when sliced, but didn't fall apart at all. I cut against bias at about 1/4", but it wasn't pulling tenderness level.
Folks, is there something I missed in my process? Or was I defeated before I left the store? I had concerns about the leanness of my briskets, but my options were limited. I know I'll prepare better in the future.
Always appreciate any suggestions