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Brisket Success

I cooked a SRF brisket at Thanksgiving. It turned out ok, but I personally thought that it was dryer than it should have been. The wife wanted another for Christmas dinner, but we didn't spring for the SRF this time, just a Costco choice piece. This one turned out very well. In fact, it was my best to date. I learned that one small adjustment made all of the difference. And that was to elevate the drip pan. The meat was moist, tender, and I even had the vaunted smoke ring. And it was a major hit with the family, everybody loved it! Hope this small tip will help someone else. Here's the particulars. Mustard coating, salt-pepper. Apple juice in the drip pan. Grid temp 260. Took around 10 hours to probe tender.
Atlanta GA. 

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