Smokef my first brisket today and while i was happy with the flavor it was really dry and even though i was making good smoke the ring was terrible too. I started with a nice flat 6# brisket, marinaded it over night, rubbed and onto the smoker it went. After just over an hour it was over 130. I took some advice from Bear and dropped the temps by a bit. At 170 i pulled it, foiled it with 2 cups of Au Jus and at 193 i threw it in a cooler for 2 hours. Help.... what went wrong here? To thin of a brisket?
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