Alright guys/girls -
I'm a proud new owner of an Amerique. I was going to by a cheaper brand, but to be honest after reading reviews and forums from all of you I picked this one. I have to say at first look - Wow - what a unit, well built and great features. Here's my question. I stopped at the Meat market on the way to my cabin and bought a Rump Roast and Chuck roast last weekend. They paper wrapped the meat in their secret prime sauce and I cooked them at 220 for about 7 hours and to a temp of 160 - they turned out fantastic a little tough, but really great flavor. I know the meat cuts weren't the best, but I was a little limited with their selection. Second cook - yesterday - I bought a 6 pound brisket, rubbed it a little with cookshack rib rub and I marinated with a little glaze I bought a Von Hanson (Can't remember the brand), I had to use the cooking probe since work for a living, I used 6 oz of Hickory, set the probe at 190 and the unit temp at 220. I got home from work last night after the brisket was in for about 13 hours. The probe read 179, but my wife and kid we're both saying lets eat, so I had to take my chances. I took the brisket out and wrapped in foil for about 15 minutes (too short) and cut it up. The meat had an OK flavor - not a nice flavor like last weekend and was pretty dang dry, no it was dry. Thank gosh I took it out early, right?? The brisket had a little fat and I did place with the fat up, but what in the world did I do wrong??? My wife wasn't around last weekend when we had a great maiden voyge, so she thinks I just blew a toon of mopney on a smoker. I need some good input on whjat I did wrong and also a nice easy recipe so I can win her approval - Thanks in advance for everybodies help!!