Brisket question/help

Vogs

I recently cooked a 4.8 lb brisket flat. I let it sit overnight with a dry rub. I put it on the egg with a dome temperature of 250°. I monitored the grid temperature and it was around 225°. After several hours it hit a plateu temperature of about 157° and stayed there for about 5 hours. After about another 1.5 hours it hit an internal temperature of 175°. I wrapped the brisket in foil and added some basting type juices and put back on gril for about 45 minutes when it hit a temperature of 190° I took it off the egg and put it in a warm cooler and let it sit for 1 hour. The flavor of the brisket was excellent but it was way too dry. Any ideas why it turned out so dry? Any suggestions on how to improve? I know brisket is one of the most challenging cuts of meat to cook and it is driving me crazy that I can't cook one as moist as I would like.[p]Thanks for any help,
Vogs

JSlot

Vogs,[p]Did you cook it direct or indirect? I cook brisket at ~275° indirect with no foil. I pull it at 190-195° and the juice usually runs out of it.[p]Jim

Vogs

JSlot,
Cooked indirect with inverted plate setter and a drip pan with water.[p]Vogs

BajaTom

Vogs,
The first brisket came out the same way. After some research I discovered I had bought a select grade brisket. The next time I cooked a brisket I bought a choice grade and smoked it exactly the same way as my first cook. This time it was tender, tasty and moist. I think the better grade made all the diffrence in the cook.

Vogs

BajaTom,[p]I am not sure what the grade was. Next time I will make sue it is choice and see how it turns out.[p]Thanks,
Vogs