First Brisket Dry
Tried my first brisket, 5# from the Butcher in a Weber Smoky Mountain and it turned out dry. I know this is art and science but there is a lot of conflicting information on the web. Next week-end is try #2 using a small five pound brisket, 225 degree fire, foil @ 160 degrees and pull off smoker at 185 and then rest in 150 degree oven. Should be around 7.5 hours. What am I missing? Thanks!