having done 2 briskets the low and slow method, today I wanted to experiment with the faster technique trumpeted by LawnRanger, thirdeye, fishlessman, ClayQ, and others...
I rubbed the brisket yesterday morning and injected with Dr Pepper ($1 to LawnRanger). 250 dome indorect for about 3.5 hours (about 150 internal), then I double wrapped it in foil, cranked the dome to about 350 and put it back on for about 1.5 hrs til it hit 200 internal. At that point, I took it off the egg, wrapped in another layer of foil, then into the cooler with towels for about a 1.5 hr rest.
Voila---moist and juicy!
The real difference was more of the fat stayed put (usually cooks off more), but that is easily trimmed when served. The result was super moist and juicy---much juicier flat than ever before for me.
I do think the foiling sacrifices some of the bark, so next time maybe I will go to 165 (a la thirdeye recommends) to get more of it on there before the foiling stage.