I am in a kosher bbq competition in San Antonio and I am looking for advice on smoking a kosher brisket compared to smoking a regular brisket. The kosher briskets are provided by the cookoff. I participated in this event last year and while I didn't add any salt to the brisket, I found my brisket was significantly drier than competition briskets I usually prepare. Any suggestions to take in to consideration using kosher brisket? Thanks