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Thanks for the response.
Unfortunately, I didn't measure the internal temperature. I expected instant success at the first try! Are you saying that the cook should stop once the meat hits 90 degrees, or should it be sustained at that temperature throughout?
Would you wrap the meat in foil towards the end? It seems like it would be too late to stop the evaporation of juices by then. But possibly not!
Edit - Texas Crutch
A2theJ
Soul
I would say too quick a cook. Did you measure the internal temp of the meat?
Ideally, brisket is an 8-10 (or more) hour cook at very low temps and the final internal temp of the brisket should be around 90 degrees.
Too quick and all the goodness evaporates. It's a tough bit of meat so needs a long time to break everything down.