[PapaBearsHickoryPit]

Alright brethren i'm scratching my head over this one. I'm used to smoking regular old packers from the grocery store and they come out juicy and tender. I've only done one comp but my brisket score was good for 4th place. I did a practice cook this weekend using a creekstone prime brisket and it was horrible. It was dry. The point was juicy but the flat was unusable. I put it back in for a bit til 195 and let it rest probe slid in with a little resistance felt. what went wrong here. I wrapped in butcher paper about 170. The only thing I did different use butchers unmentionables 12 hours before the cook.