I took my first shot at a full packet brisket this Friday and I thought everything was going well until I cut into it and it was nice and dry! Here's what I did- maybe you guys can point me in the right direction and help me remedie what I did wrong.
So the brisket went in at 3:30 am and I did my best to maintain 225-250. The brisket cruised until it hit 160 IT, it actually dropped a couple degrees to like 158 and that happen around 11. So at that point I foiled it up and threw it back into the smoke until it hit 190 around 2 o'clock ish I pulled it pulled back the foul and did the toothpick test... Not quiet ready.. So instead of keeping it in the foil I figured it's at 190 it wouldn't take more than an hour to come a couple degrees up until it passed the toothpick test. I did this to firm up the bark in the meantime as well.. Well When I unfoiled it it dropped to 176!!! Wtf! So it ended up taking until 4:30 before it passed the toothpick test at 192 IT. I let it rest in a cooler until 7 and it was super tender but it was dry.. Not so dry that it wasn't edible but it was pretty dry.. And it also had no smoke ring..? Which was quiet perplexing.
Please help guys I thought I had this shit cruising golden but it was dry :/