I'm going to smoke my second ever brisket on Saturday. The only other one I ever did turned out BOTH dry and tough (yeah, doubly whammy.) Anyhow, I have two main questions.
First, can I overcook a brisket? I mean I'm sure I can but is it similar to a pork shoulder where you have some latitude?
Second, what is the most important tip you could give me in an effort to keep it moist?
Here's my plan (I will post pictures as I go):
- Using a WSM
- Cook at 240
- Cherry and hickory wood (50/50)
- Will inject with some kind of beef broth (this will be the first time I've ever injected anything I smoked)
- Rub will be salt, pepper and garlic
- Will foil at 170 IT
- Will pull around 205 IT