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OK Pitmasters, I'm a bit depressed on my first brisket. It essentially turned out chewy and on the dry side and I honestly have no idea what I did wrong:
8 lb Brisket
Rub night before (typical brown sugar, garlic powder, onion powder, black pepper, salt, chili powder, paprika mix)
Inject before putting it on grill. (Worcestershire, beef broth, onion powder, garlic powder)
Egg at 250ish with two chunks of pecan, two chunks of cherry
fat cap down
took from about 8:00 AM to 5:30 PM to get to 195
Took off wrapped and blanket for an hour
sliced and got the results in the pic.
Is this thing overcooked, undercooked, or what could I have done to make this think moist and looking better. This looks dark throughout, not evidence of a smoke ring and blah and dry...
Thanks for any insight...