First smoke.... Brisket flat

VMART said:

Got to smoke for the very first time and of course I choose the hardest meat to smoke (according to some posts). Smoked a 6.5lb brisket flat. Maintained the temp between 230-240 and used mesquite chips. Brought it up to 150 fat side up and then wrapped in foil to be put back until 203. Came out a little on the dry side. Injected with beef stock and put rub on it night before. Any suggestions to making it not so dry?[GALLERY="media, 355152"][/GALLERY][/quote]
 Don't cook to a specific temp as brisket is done when it's done, whether that's at 190, 210, or somewhere in between.  Use the probe/poke test to check for doneness.   Once the brisket hits about 190, stick a probe into a couple of spots at the thickest part of the flat.  When the probe goes in and out with no resistance, like a knife through warm butter, the brisket is ready. 

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VMART said:

Would I get the same result or better if I take the meat at the stalling point from the smoker and put in my oven at 240? Would this be the same for all other meats? Thanks in advance

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Demosthenes9 said:

 
 Don't cook to a specific temp as brisket is done when it's done, whether that's at 190, 210, or somewhere in between.  Use the probe/poke test to check for doneness.   Once the brisket hits about 190, stick a probe into a couple of spots at the thickest part of the flat.  When the probe goes in and out with no resistance, like a knife through warm butter, the brisket is ready. 

Click to expand...