Did my first brisket in my SM025 this weekend. 14 pound full brisket; rubbed in brown sugar and Pappy's seasoning; refrigerated overnight; cold start on top rack; smoked at 225 until internal temp reached 190 - 19 hours; outside temperature was below freezing except for the last 5 hours. Removed and wrapped meat in foil, placed in cooler for 5 hours; still steaming when removed from foil. Meat was tender, but dry. Any suggestions????
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