I attempted my first brisket this weekend and although it tasted good, I was a bit disappointed in the final results.
Purchased a 12b packer and trimmed the fat down.
Applied a rub that I got from the Masterbuilt website, covered and placed the brisket in the refrigerator for approximately 15+ hours.
Fired up the Masterbuilt at 225, pulled the brisket about an 1/2 hour prior to placing it in the smoker and started the process.
Used various fruit wood chips during the smoke and repeated the process for say six hours.
Pulled the brisket at 190 after approximately 20 hours of smoke time, double foiled it, wrapped it in a towel, and placed it in a cooler for approximately 2 hours.
The final product was tasty and tender but on the dry side. I was expecting it to be juicer.
I am wondering if I left it in the smoker too long and should have pulled it at 180 or 185?
Any suggestions would be helpful. Thanks.