After many failed, dry briskets I finally hit the mark and made one that was nice and moist (thanks Max)! Hands down the best brisket I've ever smoked! I'm so perplexed because I've done about 5 briskets prior to this where I wrapped in butcher paper at stall each time, yet this most recent one I did was the most tender and I did zero wrapping. Just set it at 240F and let it ride until thickest part of flat hit 200F 13 hours later. My theory is that it's because I was able to monitor temps more accurately (didn't have to remove brisket from smoker, wrap in paper, and then guess where thickest part of flat was through the butcher paper. That, and the injection). My only critical observation was that the seam fat running through the center of the point didn't render optimally. I basically had to cut the point in half horizontally to remove that big layer of fat. What are your thoughts on how to better render? Turn up the heat in the smoker about halfway through from 240F to ~270F? Or not worth it given that it may dry the rest of the brisket out?
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