Brisket, Steamer Tray or Not?

[haberdasher99]

Hello All:

From time to time the flats that I smoke turn out a little drier than I would like. I have had some success but wondering if my method is a bit off or am I cooking to slow and drying it out.

My usual method:
- 8lb Brisket rubbed 24hrs ahead of time
- Let the brisket rise to room temp for about 2 hours
- Place the brisket au-naturale on a grate, fat cap up
- Set the SmokinText 1400 to 195(f) with 2 or 3 oz of hickory
- Smoke for 8 hours, pull it, wrap it with a bit of addl doctoring and place it back probed until 190
- Rest for 1 to 2 hours prior to serving

This time around I injected and am brining to see if that will make the difference.

Blast off starts in about 5 hours.

Should I use a steamer tray in the initial phase or am i cooking it too long to get to 190 (too slow) and the meat is contracting so much it squeezes out the juices?

Best to you all!