Originally posted by Lizking
No sir, I have ruined my fair share of meat.
(But I am always willing to learn and eat brisket)
Did you cut it right out of the smoker without letting it "rest"? That will dry it out very quickly.
I
highly recommend this article on brisket preparation and smoking. The guy knows his stuff and it works well. You will always get good results with it. He's got the time and temps down about perfect I think.
And.. once you have a good system, it's a great place to "take off" and start experimenting with you personal variations to develop your style.
He covers about every aspect:
Brisket Defined
Choosing A Brisket For Barbecue
Prepping A Brisket
Seasoning The Brisket
Temperature Of Brisket Before Cooking
Converting Collagen To Gelatin Is Key To Tender Brisket
Cook To 180-205°F Internal Temp
Where To Measure Internal Temp
Cook Fat-Side Up Or Fat-Side Down?
Turning & Basting
Temperature Plateau
Foiling & Resting After Cooking
Slicing & Chopping Brisket
Burnt Ends
Brisket Yield
Leftovers
Brisket Selection & Preparation