I smoked my first brisket today and it came out pretty good, but it needs some improvement. First thing I noticed was that the crust was soft and kind of loose...not a crispy bark like I was hoping. Secondly, and most importantly, the meat came out with a good flavor but was a little on the dry side. I'd like to explain how I prepared it the brisket and hopefully I can get a few tips from some of you veterans for my second brisket!
Took a cold brisket out of the fridge and generously coated it with yellow mustard. Once mustard was applied, I added my homemade rub all over and put it on kind of thick. Wrapped in foil and placed back in the fridge. Three hours prior to smoking, I removed the brisket from the fridge so that it can get to room temperature.
Smoked using hickory wood on my WSM 22". Temperature fluctuated between 225 -250 and overall smoke was about 12 hours for a 7.65 lb brisket. Every couple of hours I sprayed some apple juice on the brisket to keep it from drying out (Maybe that's why the crust was loose?) and I did NOT wrap it in aluminum foil while it was smoking. Once I reached an internal temperature of 185, I removed it from the smoker, wrapped in foil and placed it in a cooler for about 1.5 to "rest".
Like I said, overall it was pretty good...not bad for the first one. Just looking on tips on how I can improve. Thank you in advance!