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Dry Brisket

macminn
macminn Posts: 12
in Using the Egg
Did a full brisket , first time in a long time. 11 pounder. Put on at 5 a.m., went to visit the grandkids, came back just after 1 and it was at 196 already. I separated the point from the flat, foiled the flat, put it in a cooler with towels for 2 hours. Cubed and sauced the point, put its back on for burnt ends. The egg was at 225 the whole time. I have the Stoker, so pretty sure it's darn close.
Got a nice smoke ring. Had a water tray underneath it. The flavor was fabulous, just a bit dry. Cheated, put a little beef bullion over it before serving.
Looking for why it was dry. 
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