Hey everyone, first time posting here. I've got a Char-Griller I found in an alley 10+ years ago, no offset fire-box (that's my next purchase) and I've used it a few times a year with good success, mostly for ribs. On Sunday I smoked a brisket for the 2nd time, last time was 10 years ago. I read up and watched YouTube videos on the Aaron Franklin method and tried to follow it, so with that in mind, here's a run-down of how things went:
4.8 lb brisket, had a some fat cap, seemed to require very little trimming
Salt and pepper
Water pan beneath the meat.
8am start, fat side down. Flipped it halfway through the morning
Added charcoal as necessary to maintain temp clost to 225 most of the day
Mid morning- added some charcoal with a few small dry wood chips (from a bag, bought at Home Depot), got lots of white smoke. Later in the morning used a few large mesquite chunks, better (thinner/blue) smoke. The rest of the day I just used charcoal, had good thin blue smoke or none at all.
12pm IT 160, wrap in butcher paper
1:15 temp got too low, close to 150, added coal to bring it back up, got up to around 300 for a little bit
2:00 internal temp 185
2:15 took off, wrapped in towel, put in cooler
3:30 unwrapped, cut, ate
Very pronounced smoke ring
Good flavor but not too distinct
A little drier than I'd like
Question- what can I do to improve the moisture?
Thanks for your help.