Brisket: King Soopers 6.2 lb Flat

[sandyut]

Overhandling. Never should have drained the juices and re-wrapped. Keep it in the butcher paper with the juices when resting down. In fact, when I hold mine in the kitchen oven instead of my steam holding cabinet I get a foil pan filled 1/2 way with water, put a grate over that, then the wrapped brisket on top.

Hanna, I hate to say this, but...the simpler the process the better. your process had many steps along the way. I strongly believe that the simpler the better always works out better. I would reconsider how much handling is involved. When I do a FP i rub it the niht before, smoke it at 275 till probe tender, wrap and rest and done.

Same for any recipe, if there are 20 ingredients and as many steps, its not gonna be good.