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I have only cooked a couple briskets but they usually come out pretty dry. I use about 10lb whole packers and leave most of the fat on them. I put the plate setter legs up, use a drip pan, use a mustard coating and then Dizzy pig rub and it on the grid Fat side up. I get 230 degree hold at grid temp and usually cook for about 10-12 hours. I have been pulling the briskets off when they hit about 192 and the meat has been pretty tough and dry. My question is, should I keep cooking them longer until they start getting up around 200 or will this dry them out even more? Do yall see any changes that I could possibly make? I cant figure out if they are tough/dry because I am not letting the meat break down long enough, or if they are tough/dry because I am over cooking the brisket.
Thanks for the help! I plan to try another this weekend. Perfect BBQ weather around Austin!