ken ullman wrote:
> I am mildly successful at bbq-ing brisket. The problem is that I can
> never achieve that nice crust the I have seen.

Keep tryin; it'll come.

> I keep my temperature around 225-250F for 10-12 hours for 10#
> brisket.

First thing ya can do to get a nicer bark on a brisket is to cook it
at around 275°F. Most briskets that size should be done in 6-8 hours
at that temp.

> I have marinated the meat over-nite using beer and Italian
> dressing.

Marinade a brisket?! I guess ya could but I don't see the need in it.
Rather, try puttin ya rub on it the night before, wrappin it in
plastic and put it to bed in the fridge. Be sure to take it out and
let it get back to room temp before ya toss it on ya cooker. Just
unwrap the plastic and let it set on the kitchen counter for an hour.
That ought to do it.

> Should I have sprayed the meat with water very hour or so?

Sprayin with water is only gonna get ya wet meat; no extra bark or
juicier meat. Put the meat in ya cooker, close the lid and let it
cook at least the first 6 hours without poppin the lid to peek.

> I am using briquettes and wood (pecan) chunks for smoke. Once I
> become more experience, I'll graduate to using charcoal instead of
> briquettes.

Why wait to use lump? Learn it once, learn it right.

> It's moderately soft but not falling apart and I feel
> that it could be juicier.

Good brisket don't fall apart like a butt does. When ya get 188°F
internal or it twists easily in the flat, ya brisket's done. Take it
off the fire, wrap in some plastic and let it set 30 minutes before
cutting so the juices can soak back into the meat. When ya cut it,
cut across the grain of the meat.
--
-frohe
Life is too short to be in a hurry