Made a brisket for the family on Father's Day. It turned out a bit dry. Here's what I did.
6.5 lb brisket
3 oz hickory
Rubbed and put in cold smoker.
In at 8:30 am
Out and into FTC at around 3:00(Temp was 192)
5:00 out of cooler and served.
Did the carryover overcook it in the foil?
Any help is appreciated
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