Weber Searwood Must Watch Before You Cook Your Brisket! Nail your Searwood Brisket! 

Glad to see another video. I’ve cooked 2 briskets with the 600 and they’ve been fantastic. Bark is insane for a pellet grill. Usually the point was around 207 degrees and the flat was 201 for both of mine. I would recommend checking the temp on your flat after the first 4 hours. On both of my cooks, it was running a bit higher than my point so I put a piece of aluminum paper underneath to help slow the process down and keep the temps even. I would let my point run a bit higher because it can take that little extra heat since it’s a big piece with more fat. It’s just more practice. Looking good!

Nice adjustments on your second brisket. A couple more suggestions and explanations: Protein will only take in smoke flavor until its internal temperature reaches around 140 - 145 degrees. To maximize this you can extend the window of smoke absorption by going from the frig to the smoker. If you trim the night before and season the brisket (dry brine), you will introduce more smoke flavor. If the brisket is trimmed and seasoned, then put on the smoker you could loose 30 degree window. Example: Frig to Smoker = 44 to 140, vs room temperature to smoker = 70 to 140. The foil boat method is great for pellet grills, but timing of when to foil boat is important. If you foil boat too soon you run the risk of rendering too much fat & moisture causing the foil boat to overflow, if you wait too long the full benefits are lost. Yes 175 internal temperature of the brisket is a good average window, but really you want to foil boat after the brisket has pushed through the stall. Foil boat protects the bottom, cooks the brisket in its own fat (confit), and allows for further bark development. Lastly the “rest” is just as important as the cook. Once the brisket gets to desired probe tenderness, take it off and allow the brisket internal temperature to drop (stop cooking), wrap it with adding tallow and either place it into a warmed cooler or a holding device. 4 - 6 hours in a good warmed cooler or hold at 150 degrees in a device for 6 - 16 hours. The resting period allows for redistribution of internal juices and further collagen breakdown (tenderness). Your flat could have appeared dry maybe because it did not rest long enough, slow enough

You might consider trying to inject your brisket the night before you cook it if you are overly concerned about it drying out. I always inject with Butcher's BBQ Prime Brisket Injection and then season it before putting in the fridge overnight. I smoke it until it hits the stall, which is usually around 145-160 degrees, then wrap in butcher paper to help keep in the moisture and set the bark, then crank up the heat to about 300 to finish it to internal temp of 198. Put a towel down in the bottom of a cooler, sheet of foil on top to keep the juice from soaking the towel, then put the wrapped brisket on top, with another towel on top, close the lid and let it rest for a couple of hours, then slice it up. Never had a brisket come out dry doing it this way.

I have the Searwood XL 600 as well, I've cooked 6 briskets on it so far. The issue with cooking with such a low temp for a long time is that it's the perfect conditions for drying out (kinda like jerky). I use 180 for a few hours, then maybe 225-250 for awhile, then when it's about 175-ish I foil boat (thanks Chud) and kick it up to 275 to render the fat, the higher temp near the back half of a cook helps with rending fat and not drying it out to a slow death. I always use one big throwaway roaster water pan underneath. Then to rest I use an electric turkey roaster 147-150 degrees with a little water (1/2") in the bottom and set grate in the water and put the foil-boated brisket on the grate for 6-16 hours.

Trying to help here ... your flat was under, not over. A dry flat is under. An overdone flat will break apart when slicing. Most of your tenderness probing was in the point ... the point will always feel tender. I could watch your probe slow down when the point hit the flat. You need to focus on the flat, and get it tender. I hope this helps you. Watching RU-vid for education is awesome, but watching amateurs will usually give you amateur results.

There seems to be a misconception that a dry flat is overcooked. A dry flat is undercooked. It is not water that makes a flat juicy, it is melted collagen. An overcooked flat will be fall apart tender to the point that it will not slice well, but fall apart. That happens at an IT of over 210°. You can take it too far and melt all the collagen out of the meat, but that is well above normal smoking times. A long rest is also important. Some of the best commercial brisket is cooked to an IT of 190° to 200° then cooled and held at 150° for 12 to 18 hours. That gives more time for the collagen to break down and distribute through the meat. I have tried that method with excellent results, though I don't always have the time available to do that method.

How long did you rest this for?

Holy cow its great you are learning with your new pit but for the love of God deep six the effing Match Light charcoal bag in the background of a BBQ video.

Good job 👏🏽