Originally Posted by Q-Dat
Tough and dry means undercooked brisket.
Tender and dry means overcooked brisket, or that it wasn't rested properly. You may be overshooting probe tender. It will probe easily when its over cooked just like when its perfectly done. You might want to start probing sooner and if its not ready start sticking it every 30 minutes for tenderness.
I've always probed my briskets,sooner/later with the same results. Always rested and so forth..Did "ALL" the right things, they do come out tender n tasty but dry.
Taste really good cold on the next night.
PS The only thing I haven't tried yet was the hot n fast method. The only trouble with H n F is I will have a short window, to get it right..