First of all, I would like to thank everyone on this forum. I purchased my egg 1 year ago and although this is my first post, I have used this forum as my primary resource during that time while trying to learn how to use it. Your experience and insight has been greatly appreciated.
Now to my question.
I cooked my 3rd brisket this weekend. The first two I cooked using "The Travis Method", and they both turned out fantastic. This time, I wanted to attempt a more traditional "low and slow" method and was disappointed with the results. The flavor and tenderness were very good but it turned out a little dry. Here is what I did, so please let me know where I went wrong.
I started with a 9 lbs brisket from Costco. The same as the 2 prior Travis briskets. At 10 pm the night before, I trimmed the fat down to 1/4 inch, seasoned with Dizzy Pig - Cow Lick, wrapped in plastic and returned to the fridge. The final trimmed brisket was 7 lbs. At 2 am, I lit and stabilized the egg at 225 deg dome temp, and put the brisket on at 3 am. The fist 6 hours I smoked at 225 deg dome temp, then kicked up to 250 for the remainder of the cook. I stared probing for doneness when the internal temp of the flat was 190. When I finally was able to get the probe to move tike it was going through butter, the internal temp as 200 deg and cook time was 12.5 hours. Then FTC for 2.5 hrs. The temp was well controlled throughout the cook. I never used foil during the cook.
Please tell me where I went wrong. It really aggregates me that I could have slept in, used Travis' method and ended up with a better product in @8
hrs instead of 12+ hrs.
Thanks in advance.