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?
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