I'm a rookie. First brisket, 6 lb flat, mango chutney glaze recipe in
BGE cookbook. Tried to keep the egg at 200 per recipe, but battled for 3
hours and finished an hour early at 197 internal temp. Tasty but not
nearly as moist as I had hoped but I did spill the juices from the foil
wrap. Where can I improve this next time? Thanks!