My dry brisket
I smoked a brisket flat Wednesday, my second one. I put it on at 5 a.m.. I wrapped in foil at about 170 degrees and put it back on the smoker. It hit 200 and I started sliding my meat probe in and out of different areas and left it on until it all felt like butter. I took it off and wrapped it, still foiled, in a towel and left it on the counter for about 45 minutes. When I cut it, some parts turned out really good and some parts were very stringy and almost impossible to cut. They were tough too. My brisket seemed really dry too, but I have not ever tried mopping or adding juices when I foiled it. Where did I go wrong? By the way, it was on for a little over 13 hours.
Just trying to make good food for my family with a Masterbuilt 30" electric smoker