I cooked a choice whole packer brisket at 250 degrees on a Masterbuilt electric smoker.
I put it in at noon on Monday, wrapped it in foil at 150 degrees at about 9:00 pm, and put it in the oven at 250.
At 1:00 am, the temp was 190, so I turned the oven to 200. When I woke up at 7:30, the temp dropped to 175. The flat part seems dry and tough.
Why, and what do I do about it?