Hello all, I've smoked a few briskets and they have come out to rave reviews. However, I think that they are coming out slightly dry. They are very flavorful, and lord knows it doesn't last very long. But is there a good way to keep brisket moist throughout a long smoke? Mostly, I've seen that the more fat in the cut, the more moist it ends up, of course. However, selecting a cut is very hit and miss in my area so I can't just choose the best marbled beef, I'm stuck with whatever is on hand. I prep my brisket by putting some mustard on it, then a good amount of dry rub. I usually do this the night before and let it sit in the fridge, covered, overnight. Then I get up, take out the brisket, go outside to setup my ECB, and once the lump is going, put the brisket on. The first 2 hours I just let it go and make sure the temps are as good as I can get it. After that, I try to mist it with some apple juice once and hour like I do with a pork shoulder. I try to get the brisket up to ~170 then foil it up and put it in an oven at 250 until the brisket hits ~200. In my intro, I stated that I have some trouble keeping the ECB consistantly in the 225-250 range. Generally, it runs consistantly in the ~210 area, so slightly below ideal and therefore slightly longer cooking times. Any suggestions? Holes in the method? From what I've read, injection is said to be ineffective because the beef tissue won't let it seep through like pork would. Is it just a case of the longer cook times and I need to bear down on my rig? Thanks!