I tried to smoke a brisket this past weekend and it was not my best effort. Started by buying a 6lb brisket that the butcher had cut in half so I took the half with flat and the point. On Sunday morning, woke up early and put on some rub and injected apple juice with some rub mixed in. Put in fridge for about 90 minutes and then fired up the WSM. Decided to try the hot and fast so got smoker up to about 350. A couple of hours later, temp hit 162 and stayed there for a while. After about an 45-60 minutes at 162 and a little spritzing, I decided to separate the flat and the point and wrapped each individually in foil and placed back on smoker. I don't have my log in front of me but the flat temp rose very quickly so I started probing at about 195. Didn't feel like butter so finally at 203 I took it off the smoker and wrapped in towels and placed in cooler for a couple of hours. Left point on a while longer and temp reached 214 and stayed there. Wrapped point in towels for about 30 minutes and began to serve. Upon unwrapping point, I discovered tender, juicy burnt ends that were out of this world. After tasting (and re-tasting) some of it, I cubed it, then took half and placed in a foil container with very little bbq sauce and placed on grill for about 15 minutes or so. Served half with sauce, half with no sauce and everybody loved it. However, the flat was a completely different story. Upon unwrapping, it was very dry and sort of crumbled as I sliced it. Obviously, way over cooked. Still ate it and it had good flavor, but it was very tough Any ideas as to what went wrong with the flat?
