Put a 8.5lb flat brisket on my large BGE last night at 11am. Dome temp was 250 when I went to sleep and at six am when I awoke it had crept up to 300 degrees (yikes)! I checked internal temp of the brisket and it was at 207 degrees. Pulled immediately and am now stuck with a 8lb. piece of mostly dry brisket (the lower half of the cut where the fat cap is still has some moisture in it. I was expecting the cook to take at least 10 hours and it only took 7. Next time I'll set the alarm for 2:00am just to check on dome temp, as I have a feeling if I'd left dome at 250, I'd still be okay and would have moist brisket to serve my 4th of July guests.
So, here's the question: since it's not completely dried out, would it makes sense to foil the brisket, add some apple juice to the foil and then throw it in a cooler for a few hours? Would this somehow add moisture back into the brisket? Or, should I just cut up the brisket and slather it in BBQ sauce?