Yesterday I smoke my third brisket smoke. I had 2 4ish lb briskets and decided to smoke them both. Niether one had a lot of fat. I thought I might try to help with the situation so Friday afternoon I injected a garlic/olive oil mix in and then rubbed them down. I thought I would experiment a little so at 8.5 hours, when the top one reached about 165* I pulled it and stuck it in the oven at 400* until it reached about 200* (about an hour). The bottom one was at about 172* so I left it in another hour and pulled it at about 185*, stuck in the oven about 30 min to get it up to a finishing temp of a round 200* (that was a little higher than I wanted). They both rested 2 hours. After the first one had gone through it's rest period, I took it over to a friends house for them to eat. They both were very tender. They were just still on the dry side. Any tips/suggestions on getting those juices flowing? What about when doing multi brisket smokes....placement of the meat (do I need to offset from one level to the other), internal temp monitor (top or bottom). I will be attempting to smoke 4 or 5 brisket at the same time in the mini in a few weeks for a party. With a grate on the steamer ring, I can do 3 levels. Anyone done this??