Originally Posted by landarc
When you are fighting temperatures like that, and living in that low 200's range in an offset, you will get a drying effect on the surface of the meat. Had you wrapped and added some stock halfway, it would have been a little softer on the surface. Still, all in all, if folks enjoyed it, congrats on a good cook.
I am hearing your comments on too low a heat and liking them.
I have never done a Brisket,but some meats have come out tastey,brilliant but a tad dry.
you may be solving my problem.
I have yet to do a American Brisket,but you have inspired me to chase one.
yours looks rather tasty.