Just got my first smoker

[WeezyBengal]

Here's a pic of the flat I did. It was the first time I did a flat only and not an entire brisket. I was actually disappointed with how it turned out. It was dry and not tender. I covered it in olive oil, salt, pepper, garlic, meat church holy cow, and then TX brisket rub from killer hogs. I cooked it unwrapped 250 degrees until it hit 160, wrapped it in butcher paper and beef broth and put it back in until it hit 200 degrees. Everything was great except again, it just wasn't tender and juicy. I'm not sure what happened. It was a choice cut so there wasn't a ton of fat marbled throughout it and it didnt have the fatty point attached to keep it moist. Maybe doing a flat alone is just a tough one to master. Maybe next time I will put a water pan in to add some humidity.