Skip to main content

Why does this never work for me regadless of the grade of meat used.
I have tried smoking a brisket at 225 degrees on an offest somker for years. I start with charcoal and a couple wood chunks and a pan of water. I smoke it between 215 and 235 all the time for about 10 hours until most of the heat has died down. I then put it in my house oven at 225 degrees for about 3 to 5 hours or until I think it's done; also with a pan of water in the oven. It always comes out dry. Sure I can cheat with foil but from a scientic reason, why doesn't it work this way?
Original Post

Replies sorted oldest to newest

A few tips for your consideration -

Consider a Cookshack Elite smoker. Your $899 will buy you hassle free smoking in a controlled, moist environment.

Purchase Choice Packer briskets and Butcher Brisket Injection. It will add flavor and help maintain moisture retention.

Briskets generally finish in the 200 - 210 temp range. Rather than rely solely on temp, test for doneness with a wooden skewer. When it slides thru, top thru bottom with little resistance, it's done.

Allow you meat to rest. Wrap with foil, towel and allow the internal temp to drop down to 145 before slicing. If you MUST eat sooner, let the brisket rest at least 45 minutes.

I'll guarantee those steps will give you the results you're looking for.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×