Dry brisket again, what am I doing wrong?

[landarc]

I am not sure, if I look at the ingredients, it says one thing, how it affected me when I was monitoring my diet suggested that it has something that affected blood sugar levels in me. That could only me MSG (which they would have to list) or some form of flavor enhancer that could be listed as 'natural flavor'. I no longer use it because of the effect it seemed to have on my system.

That being said, you will not go wrong with one of the things I take away from most of Brother Funks posts, which is that often times, straightforward is best and diligence is rewarded. I use less salt in my rubs due to the fact that most of my diet is very low sodium. So if I use something like Popdaddy's dirty dalmation, I find that I need to cut the salt by 1/3. And yes, I know it affects the outcome.

[barbefunkoramaque]

I c i c

[Brian in Maine]

I cooked a 6# flat Sunday fat side down. I stayed at 250* grate level 4 hrs until I foiled. At this point I flipped it fat side up, and added 1/4 cup of liquid, and moved it into a 250* oven, so I could smoke some sausage. It stayed in the oven 2 hrs. until the temp was 195*. I let it rest 1 1/2 hrs,
It came out moist tender and delicious.
I have followed this procedure for 3 years, and had only one flat come out dry.
My oppinion is that you should have let it rest in the foil, instead of putting it back in the pit.

[dgassaway]

All I can do now is take what I've learned from you guys and do it again. I WILL NOT be beaten by the brisket!