Finally got around to smoking my first Brisket on my new smoker... Only the 3rd brisket I've ever done. It was a smaller one, around 6 pounds and the total smoke time around 9.5 hours. I foiled at around 155 and pulled to rest at 199... was only able to let rest about an hour and 15 minutes. The smoke flavor was great and the texture was ideal... very tender but held together enough to be sliced neatly. I did think that parts of the brisket were a little dry though... everyone else who ate it said i was crazy but i thought it could have been more moist.
Did I not let it rest long enough? (it took about an hour longer than i expected to get to 199 and I had several hungry neighbors...)
or perhaps just how brisket comes out some times? Its funny... when its your own smoke you nit pick everything.... any tips to boost the moisture in the meat? Thanks