Not getting the juiciness that I have experienced when eating brisket at other bbq joints...
Thinking of trying butcher paper wrap or foul pan method next time.
I like to smoke brisket in a pan on a lower rack, with the trimmed fat above it so it drips on the brisket to keep it moist.
I usually don't foil because I like the bark hard, but you could foil at 165-170 & it would keep it moist & juicy, but the bark will be softer.
At 203 it should melt in your mouth.
Give it another try, and next time take photo's so we all can see your work!
Did you probe test the brisket, and did you wrap it and rest it after the smoke? Lower grades of brisket can be more difficult to get perfection from. The probe is a better test of done-ness than temperature.
Sounds to me like you did everything right. Hopefully someone with more brisket experience will offer their expertise.
Could be that particular cut. I've never had a juicy slice of brisket from any of the 2 BBQ joints in my town
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