Brisket slightly dry . . . but why?

[Panhead John]

You seem to have a lot of experience and good gear, but I wouldn’t beat yourself up over it. Every time you cook a brisket, they always seem to be just a little better or not quite as good as the last one. At least for me. Every one is a little different. Maybe it’s the cut of beef ( not the quality, in this case ) that particular cow it came from, the weather on cooking day, how much of your injection got in that area, etc. Who knows? Same with my gumbo. I’ve probably made 50 or 60 pots of gumbo in my life, and every damn one is just a little bit "different". They’re all good, just some are a little better than others. And from your description, most all of it was damn good and the other part just so so. Your "so so" brisket could be better than a lot of people’s best. Not to downplay your concerns, but unless it happened regularly I wouldn’t worry about. Even Aaron Franklin admits its very hard to maintain consistency. And I’m sure Meathead would agree as well.

[Parkin]

I'm getting ready to do my first proper brisket, as soon as the heat calms down a bit here, and am anxiously awaiting the replies.

[epope011]

I have done about 40 briskets over the past few years, learning and tweaking. I have read everything Meathead has put out there, and generally know the do's and don'ts. Although I would consider myself an intermediate at best, so much to learn.

I previously cooked on a Pit Barrel Cooker. Now I am "cookin' on a Lang" with my new stickburner from Lang BBQ, a 48 Patio. It is fantastic. I have maintained fire control pretty well, and have air and meat temperature equipment to measure multiple spots on the inside of the smoker as well as places in the meat.

I recently cooked a Wagyu brisket. I dry brined for 2 days, and then injected day of with beef broth. I used dalmatian rub, and trimmed as appropriate. Temperature rose nicely, with the point towards the hotter side of the smoker and the flat/point temperature rising closely. I wrapped with butcher paper at 160 degrees. Total cook time was 10.5 hours, with 1.5 hours of cooler hold time while wrapped. The point was delectable, but the flat was generally dry. Some good points but mostly not. I measured the temp near the flat and it was on average below 225 with no spikes. Same for temp within the flat, never more than 5 degrees ahead of the point.

My question is simple - with regards to the mild dryness inside the flat - did I overcook it or undercook it? Or something else? My best brisket ever was in foil and injected, juicy as can be. I suppose I value juiciness above all other aspects, although flavor and bark are critical too.

Would love to hear some thoughts, thanks.