Brisket problem

fiver29

I cooked a 5 lb flat with a very small fat cap. I bought some bacon ends and put about 2-3 pieces on top when I cooked it. It took about 14 hours to cook. I cooked it overnight and when I got up this morning Mr. Humpty was cruising along at about 210* and the brisket had an internal temp of about 165*. I bumped the egg up to about 250* for the remainder of the cook. I pulled the brisket at an internal temp of 200*. It was very tender and sliced like butter. It also had a wonderful taste.[p]Problem is it was a bit dry. I am convinced its because I didn't have a big enough fat cap. OK, but I used some bacon on top. That happened to turn out well done. I could snap the pieces of bacon really easily into pieces. Should I have used a different type of bacon? Canadian perhaps? Regular bacon? More than just a couple pieces of the end? I used the end because its really fatty. Or maybe I should have pulled it earlier? I've read before that if the polder slides in and out really easy its done. This would have worked here. I had to really pull it out of the brisket when it was done. Which doesn't make sense because it sliced like butter when I cut it.[p]Any suggestions would be most appreciated![p]---> And the bacon didn't impart any flavor into the meat. Just thought I'd post that.[p]Thanks,
John

Spin

fiver29,[p]It sounds like the brisket was just slightly overcooked. I remove mine in the 185-193°F range. A good test for doneness is to vertically stick a fork in the meat and then pull it out. If the fork slides out easily, the meal is done. Start testing at 185°F. Overcooking makes the meat grab the fork also.[p]A bacon covering to replace a fat cap is quite useful. A good covering of slab bacon is my choice. (great BLT's too).[p]Spin