Hi All, Tried a brisket flat for the first time on my 380x this past weekend and I’d call it a fail. Way too dry. Where do you guys think I went wrong? 3.5 lb Certified Angus from Sam’s club. Trimmed fat to 1/4 in. Injected it with beef broth. Salt and peppered. Started the grill at 225 for 30 min then bumped to 250 for the rest of the cook time. I pulled it off the grill at 196 and let it rest for 45 min tented with foil. It was dry as a bone. Not sure what I may have done wrong. Any advice is appreciated. Thanks, Mark