I did mt first brisket on the BGE this weekend and it came out good but there were a few issues. It was a full packer brisket and I kept it basically intact. Basic salt and pepper rub with a bit of cayanne. It was only my second low smoke with the egg so Im still getting temp control down but id say I averaged about 230. It would creep on my a bit and id lower it then it would drop to 220 ish. All in all not too bad though.
I ran it to 185 and oddly enough it never seemed to stall and if it did it wasn't for very long. So I checked it at 185 and my probe ran right into the point and the flat, both seemed nice and tender. I wrapped in in foil and put in a cooler to rest for about 2 hours maybe longer since it actually took about 2 hours less to cook than id estimated.
When I finally started cutting it the flat was really dry..the point nice and juicy. The flavor was good, though I think it was a bit over smoked..thats an easy fix though.
Any ideas? I though my temp and time were fine and like I said it seemed to feel fine when I pulled it...so Im struggling to figure out what I did wrong. Ive seen a couple things say that for whenever reason on the egg people had issues with briskets drying out at low temps and after they bumped the temp to 300 they turned out great....Im not sure.