I started seriously using my Weber 22" kettle. I've got ribeye's (my favorite), flank, skirt, T-bone's down! Moved on to a brisket. Made a decent rub for it, tasted good. I use the snake and my temps were 180F to just under 300F (used a 2 probe gauge). I don't recall the exact hours but about 7 in total. The meat was small at about 4 pounds. Took it off the grate when the internal was about 160 and wrapped in in foil with a little juice. Back on to 190F.
The meat came out very dry. Like nearly jerky dry. Clearly I messed this up something big! Same time, the flavor was damn good and me and my 2 boys ate it up like it was jerky.
Set me straight!! How to go about the next brisket.