Well I fired up the mini this morning to smoke my second brisket. The first one was pretty tough but had good flavor. This one turned much better but was a bit on the dry side.
Two hours in. I left it on for 6 hours at about 250* for most of the first 3. I could not get the temps down even after closing the two side vents, 1\2 closed on the bottom and top. It was a very hot sunny day so I finally moved the mini into the shade and that helped a little. The at 4:15hr mark the temps dropped down to 200*ish and I could not get them back up...I lit some fresh charcoal and added it in and that did the trick. After 6 hrs and a little bit the meat temp was at 163*. I took it off, wrapped it up and stuck it in the oven at 325* for an hr and a half then a 2 hr rest in the cooler.
Any hints on getting it a bit more moist?