Camp Chef - Brisket Dry (jerky like) outside

[muddmann]

So I have been waiting to purchase a pellet smoker. When I finally purchased one, I chose the Camp Chef Woodwind. I have had amazing luck smoking smaller cuts of meat, but when I tried my first brisket, the exterior was very dry, somewhat like jerky. Once you saw through the 1/4" of bark, it was amazing. There isnt a good option for adding moisture to the chamber, so I put in a ceramic bowl with water next to the meat while smoking. Any help here to get the exterior edible, is appreciated.

Size : 15 lb.
Jeff's Texas Rub
Low Smoke til 190 internal temp, then wrapped in foil/towel, then rested in ice-chest for 2 hours.

 

[richorn]

If you want a softer bark, you can wrap in peach paper, or at the stall, foil to a finish temp of 201 - 205. Butchers paper will speed you through the stall and still keep the bark a bit stiff, where foil will soften the bark, but according to some, result in more moisture. I recently did a #nowrap flat and I really liked the bark. Each to his own! BTW, I've only done one brisket, I just read a LOT! ;-0

 

[dcecil]

A lot of people love that bark. By chance did you probe for tenderness before you pulled it at 190. Typically but not always 190 is kind of early to pull. Temps should only be a reference for telling you it’s time to probe for tenderness before you pull it off the pit. Sounds like you pulled it a little early

 

[muddmann]

I love the bark also, but this "bark", the outer 1/4" was the texture of hard jerky, not spice or smoke bark. the center was perfect, juicy, tender and fell apart, once you cut through outer layer.