Whole Brisket this weekend and Looking for input.

Kent8621

I did a prime whole packer from Costco on Saturday, got it on the egg around 5am, Oakwood smoke rolling, temp at about 230.  The stall hit around 153, I wrapped it in butcher paper at 160 and then probed starting at 185 and pulled around 190 in the thickest part of the flat.  I took it inside on a cooling rack, let them temp drop to around 180-182 and then wrapped tight in foil and to the cooler.  let is sit for an hour, cut the point off for burnt ends and put it back in till I cut it., about 30 more minutes. 

I say all of that to ask this.  the flavor and bark were great but it is still dry.  I have injected it with beef bullion and rub in the past but did not notice any difference in dryness.  so what can I do differently to help get a better brisket?  any input is welcomed, want to try another one very soon to get better at this.

lousubcap

I'm guessing you pulled when you got the "probes like buttah" feel at 190*F?  Temp seems low but the cow drives the cook.  That said, if you had the right texture when pulled, I don't know why you tossed it back on the BGE.  That would only contribute to drying it out.  One other thing to consider, only slice on demand as it will dry out before your eyes.  That's all I've got.
But it does take practice so good that you are geared up to go again.  FWIW-

Kent8621

I guess I should have clarified, I put it back in the cooler after cutting off the point not back to the egg.

Foghorn

I don't have any experience with doing burnt ends while rewrapping the flat - so I don't know if that dried it out, but I wonder if it contributed.  

When you wrapped in foil, did it remain in the butcher paper inside the foil?  That's what I do.  The butcher paper holds a lot of moisture.  

Costco prime is pretty good brisket but I have never gotten a '10' with one.  I've gotten a 9.5 on a good day.  I've had some '10's with Creekstone prime and with HEB Prime 1 (HEB is a Texas chain) so you might be able to find a better starting point in your area - or get a little luckier the next time you get one from Costco.  Or splurge and order one from Snake River Farms.

And as @lousubcap said, don't slice until it is time to serve.  There should be some good brisket juice in the bottom of the butcher paper.  Drag each slice through that to moisten it.

Kent8621

i did take it out of the paper, I will leave it in the next time.  I am actually going to texas next month to visit some friends and plan on loading up the yeti with some stuff from HEB.  its been a few years since I have gotten to shop at one but everytime they come easy I have them bring me some stuff. As far as slicing, I was pushing people off so I could grab a picture at the end so it was sliced right when it was served.  thanks for the input, I will test it out.