I think one of my mistakes on the last one I did was not putting enough goodness in when I foiled. I had forgotten my beef broth, even though it was on my list. I now plan to add broth, some wousy and butter when I foil, hoping to improve moistness. I am doing a lot of reading and was intrigued by the Dr. Pepper marinade mention on this site but whatever I do right now at home is intended to improve my comp brisket. The soda is meant as a tenderizer more than a flavorizer from what I read, due to the phosphoric acid.
I do test for tenderness with a probe and am not just cooking to a preset IT.
Thanks for reading and the discussion.
river city rib company, Old Church, Va