I think an overnight's rest in the fridge might have done the trick! For lunch I put a few slices in the microwave until it was just warm and it turned out very very moist. No coleslaw needed. I'll be darned!
Yes BDL, it was your rub recipe but here's where it went wrong - I think when you posted it it may have been for an 11pound brisket. This was a 6lb. And I used alllll of it haha. It's delicious, not a big deal, and I can even scrape a little off.
All in all it was a great experience, a lot more good came out of it than bad, and now I have the confidence to proceed with the smoker again. We ate it, we loved it, and we learned from it. What more could you want out of that.
Question - what do you think made it dry to begin with? Was it the too high temp? Or the plummeting temp? Did it cook too fast? Should I have wrapped it sooner?
We could not have done it without you!
- The Initiated Pitmistress