by Mike_P_in_Tucson » 08 May 2011, 20:31
Just off the top of my head, I would say you just didn't cook it long enough. Perhaps also cooked at too high a temperature.
You need to cook it to an internal temperature of about 195, then take it off, wrap it in foil and newspapers or towels and let it sit for at least an hour or two.
A lot of people inject their briskets. I usually don't and don't notice it being drier than an injected one. As for rubs, they are all over the board, from just S&P to slathering with mustard, butter, or oil then applying a multi-ingredient rub. I usually do a mustard slather, then just my basic rub -- sugar, paprika, salt, pepper, onion powder, garlic powder, and chili powder.