Here is what I did.
6 1/2 lb Brisket, day before cook trimmed fat, put on rub (Longhorn) wrapped in tinfoil and placed in refrigerator.
Next morning at 6am preheated Rec Teq 590 to 250 and put on Brisket (without foil) fat side down. Cooked until probe tender (about 205 degrees). Took off grill, wrapped in tinfoil and towel for 1 1/2 hours. Unwrapped and it looked BEAUTIFUL!! Started to carve (against the grain) and it was very tender BUT dry. Cut entire Brisket and it was very tender but very dry.
Any suggestions on what I did wrong?
Thanks, John