Noob advice

[Jeepum08]

Hello all.. I am somewhat new to the smoking world. I usually use my Weber but came across a deal on a akorn and did my first smoke in it yesterday. I smoked a 8lb brisket at 225-240. The brisket had good smoke ring in my opinion had good bark but came out dry. I used a water pan, fat side down and tried injecting the brisket(1st time).. I didn’t mop or spritz and I didn’t wrap at 160-165 like i usually do.. only opened lid twice. Any advice on what could of caused it to be so dry? Is everyone a hardcore advocate of wrapping? That’s the only thing I can think of. I mean I’m better off eating tree bark because this thing is toast.

 

[Jeepum08]

Greatly appreciated sir. I’m up for all ideas so I’ll give it a shot. For some reason it’s brisket that kicks my butt. Boston butts come out good usually. Thanks