Just got my first smoker

[Sled21]

(06-01-2021, 11:39 AM)michaelsean Wrote: Moisture isn’t water. It’s rendered fat and collagen. It has to get to a certain temp for that to happen. Something like that.

Rght. I don't think you got it rendered all the way and let the meat loosen up. That leads to a brisket that instinct would tell you was tough and dry because it was overcooked when in reality it isn't cooked long enough. Try it again and let it stay on until it probes tender, no matter what the thermometer says, rest it a couple of hours, and I think your results will be much better.