I heard somewhere that a man in his 30s will either become obsessed with fixing shit in his house or smoking meats. Smoking meats sounded like it aligned with my interests 
As luck would have it I found a reasonably sized brisket for a decent price. Gave it the ol' rub n' tug with spices and then got the grill ready. I have a nice Weber kettle grill and decided to use mesquite wood chips which I soaked and spread over the hot coals. Slapped my meat on the grill and spent the next 5 hours or so letting it do its thing at 250 degrees, wrapping it the last hour.
I think it turned out really good for my first go. Brisket was mayyyyybe a touch dry, but not too bad and really tasty. With winter coming around I think I found myself a good reason to stay outside and drink on those nice warmer days.
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Your brisket is dry because it’s just the flat (the lean portion of the brisket). There’s also no bark. Next time get a whole brisket, trim off only the fat that feels hard to the touch in that little crevice where the point meets the flat. Do not trim any fat from the flat. Season generously with salt and pepper all over. Use the snake method on your grill, placing about 4 or 5 wood chunks (NOT CHIPS) along the coal snake. Put a foil pan with about 5 cups of water in the center of the snake. Smoke until it reaches 170 degrees in the thickest part of the point, then take it off, wrap it tightly (important) in foil and put it back on until it reaches 207 degrees. Take it off, leave it wrapped, and stick it in a cooler for a minimum of 3 hours. I’ve won competitions with this exact recipe on a Weber grill. I like pecan wood. Enjoy.
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I read that if you take the brisket past 200 degrees in the grill it'll get tough. Method I used said to take off at 190 and let rest at least an hour. You're saying I should push it a bit past 200 but rest for 3+, which I'm guessing mitigates any dryness because the juices have had time to fully settle throughout the meat?
Thank you Dr. BBQ, I think I'll do this.
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Yeah, I’ve made probably hundreds of pounds of brisket on a grill just like yours and 207 is the spot, I promise. The resting key. Make sure the foil wrap is as tight as possible otherwise you’ll get steam pockets that’ll kill your bark. Have fun!
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