For the record, I've searched the forum as well as numerous cookbooks (Dr. BBQ - Paul Kirk - etc...) before ever attempting my first brisket. I used a slather, a rub, a mop, hickory wood for smoke, low/slow fire 220-250 and brought it to an internal of approximately 190-200. It was tender, really good taste, but the meat was overcooked and dry.
Recently I was in a store where they had greatly discounted brisket flats, so I bought 5 since I have a vacuum seal machine. Cooked the first one a couple of weeks ago - and ended with the same result. No smoke ring - overcooked - no moisture - but good taste. I realize cooking a flat is different than cooking a full packer, but still felt my approach was similar to what I had been reading.
I'm not wrapping in foil at any point - and don't know if that's my issue. Or if I'm simply letting the internal temp get past the point where I should have pulled it.
I'm thawing up another of the flats, but figured I'd better find out what others are doing to produce the awesome smoke ring and melt-in-your mouth moist meat.
Based on the detail I've provided, can someone point me to the error of my ways?