Another mangrating fail. I don't know what the mangrate I did wrong. Used the beef stock injection recipe Dave From Florida posted. Marinaded the brisket overnight. Egg at 225 dome with a little hickory wood. Direct with a drip pan filled with apple juice and water. When the mangrating brisket hit 170 I placed in a pan, little apple juice in the bottom. Checked at 200, 204, 5, 6 and so on. Never really loosened up. Good taste but dry. I soaked the pieces in the unused marinade and it was edible. The only good is the marinade. Better than au jus imho. I don't know whether to never cook another or cook a mangrating brisket every mangrating night till I get it mangrating right. Mangrate it.
Green egg, dead animal and alcohol. The "Boro".. TN