i smoked a brisket following the recipe in cookbook that came with the smoker. It was burnt on the outside and very dry. Any helpful hint would be appreciated
Original Post
Replies sorted oldest to newest
First, toss the cookbook and come to the forum for your info.
Next, learn to use the search/find function at the top of the page.
Next, read Smokin's BBQ Guides (101s) for whatever it is you are smoking.
Next, when you post a question like you did above you need to give all the details you possibly can - your smoker, the meat, its weight, wood used, how long was the cook, did you go by the hour or shoot for internal temp of the meat. You really cannot give too many details.
Lots of good folks here to aid and assist. We can't help if we don't know what you did in the first place.
This may seem like a chiding but it's not
We want to help but need more info and it's always good for a noob to try to find it, read it, then ask questions.
So, tell us about your smoke in detail and we'll get ya headed in the right direction!
Next, learn to use the search/find function at the top of the page.
Next, read Smokin's BBQ Guides (101s) for whatever it is you are smoking.
Next, when you post a question like you did above you need to give all the details you possibly can - your smoker, the meat, its weight, wood used, how long was the cook, did you go by the hour or shoot for internal temp of the meat. You really cannot give too many details.
Lots of good folks here to aid and assist. We can't help if we don't know what you did in the first place.
This may seem like a chiding but it's not
We want to help but need more info and it's always good for a noob to try to find it, read it, then ask questions.So, tell us about your smoke in detail and we'll get ya headed in the right direction!
I knew there were several great reasons I liked and respected wheelz.
Please keep giving the same fine directions.
Please keep giving the same fine directions.
What Wheelz said, plus this: were you cooking a packer brisket or a flat?
The flats I get are a pain in the butt because they've been trimmed of every bit of fat and without help they come out dry, even in a CS. Packers on the other hand, with their beautiful fat cap, come out perfect with nothing more than salt, pepper, and time.
Oh, and one more thing: DON'T OPEN THE DOOR!!!
The flats I get are a pain in the butt because they've been trimmed of every bit of fat and without help they come out dry, even in a CS. Packers on the other hand, with their beautiful fat cap, come out perfect with nothing more than salt, pepper, and time.
Oh, and one more thing: DON'T OPEN THE DOOR!!!
Todd -- If that's the case with your briskets try using some thick, very fatty bacon as your fat cap. Works for me in a pinch. Now, "Back on topic."
That's exactly what I do, or I've also started saving the fat layer from butts and using them on the flats when I have to go that route. Makes me feel good not to waste anything. Mostly I just cook flats when I've got a body/fitness obsessed client, and I try to avoid them. 