I'm new at this forum and I'm hooked straight away :) I'm from the Netherlands so there might be some writing errors here and there. Made my first brisket a month back see the movie I made :P (No end pics made due to drinking hehe) I don't have the Weber smoker, I'm using the 22.5inch one touch gold for it. The first brisket was to dry because i made the mistake to not fill the fluid pan at the start and just bath the brisket with "westmalle alt beer" (It's a very dark belgium beer) to keep it moist. The taste was the way i wanted it but it was reasonable dry. I made my second one last weekend with much improvement. What i did now: Injected the meat with a mix of applejuice - ciderviniger and Worcestershire sause. Used a wet rub of Worcestershire sause and beef bouillon covered with a dry rub of mix ingredients (out of Big Bob Gibson bbq book) Filled the fluid pan with boiling water and applejuice. Made a 3/4 circle of coal and smoking wood and lit one side of the circle to reach a temp of 225 degrees. let the 4,5 pounds brisket on it for 8 hours (temp stay'd constant around 225 degrees) and wrapped it for another 1 hour in thin foil. The brisket was now much better it was moist and very tasty. My question is that I want to have my brisket cooked so I can pull the meat and not carve it, I had it like this when I visited NY lasts year (brother jimmy's bbq restaurant) and that's the brisket I want to cook :) Any ideas of to achieve this ? should I cook it longer or ?? Cheers for your thoughts al ready.